NUTR2003 > Lecture 2: > Flashcards

Lecture 2: Flashcards

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1
Q

Which type of fibre, that is mostly found in fruits and vegetables, can be digested by intestinal bacteria?

A

Soluble fibre

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2
Q

Approximatley how much energy expenditure is contributed by the thermic effect of food?

A

10%

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3
Q

Sucrose, maltose and lactose are all types of what carbohydrate?

A
  • Disaccharide
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4
Q

What is the acceptible macronutrient distribution range (AMDR) for carbohydrate?

A
  • 45-65%
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5
Q

What type of carbohydrate should be consumed as less that 10% of a healthy adults overall energy intake?

A
  • Added sugar
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6
Q

Insoluble fibres are non-viscous and what food sources?

A

Grians and vegetables

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7
Q

Severe protein-energy malnutrition is classified as what?

A
  • Marasmus
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8
Q

Which nutrient reference value (NRV) is used to estimate the prevelance of inadequate intake wihtin a group?

A
  • EAR (estimated average requirement)
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9
Q

One kcal equals how many kjouls?

A
  • 4.18 or 4.2 kJ
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10
Q

Mostly manufactured by bacterial synthesis in the GI tract and given as an injection to newborns is what vitamin?

A
  • Vitamin K
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11
Q

Melons, berries, tomatoes, potatoes, broccoli, fortified juices, kiwi, mangos, yellow peppers and citrus fruits are all good food sources of what vitamin?

A

Vitamin C

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12
Q

Name a type of fat that provides a protective effect to chronic disease such as obesity or heart disease?

A
  • Omega 3 fatty acids
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13
Q

What vitamin defficiency can exessice alcohol intake cause?

A
  • Thiamine (B1) deficiency
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14
Q

What nutrient is required in small amounts)?

A
  • Vitamins
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15
Q

How many Kj is contained in 1g of carbohydrates?

A
  • 17kJ
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16
Q

An antioxidant and found in sources such as vegetable oils, whole grain cereals, green leafy vegetables, nuts seeds, peanut butter and wheat germ, liver and egg yolk is what vitamin?

A
  • Vitamin E
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17
Q

Fat is a vehicle for intake and adsorption for what catagory of vitamins?

A
  • Fat soluble vitamins
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18
Q

Golden rice is a public initiative what has been developed to help overcome deficienceis in what vitamin?

A
  • Vitamin A
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19
Q

The rate and extent that a nutrient is absorbed and used is called the?

A
  • Bioavailability
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20
Q

Who am I? I am a vitamin that may boost the immune system, I am a fat soluble, and it can be sourced from a few foods however I am also synthesised in the body?

A
  • Vitamin D
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21
Q

A deficienct in this vitamin might cause night blindness or lowered immune system?

A
  • Vitamin A (retinol)
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22
Q

Whith a role in oxygen transport, a deficiency in this mineral is a signficant public helath issue. A p public health intervention implemented in Cambodia to help with issue and is called the lucky ‘what’ fish deficiency?

A
  • Lucky Iron Fish
    Helped with iron deficiency
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23
Q

Only foods from what source contain Heme iron?

A

Animals

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24
Q

Sodium main dietary sources?

A
  • Processes meats, cheese
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25
Sodium principle functions?
- pH balance, fluid balance within cells, nerve transmission, muscle function
26
Sodium deficiency symptoms?
- Low appetite, nausea and fatigue
27
Potassium main dietary sources?
- Fruit and vegetables
28
Potassium functions?
- pH balance - Fluid balance - Nerve transmission - Muscle function
29
Potassium deficiency symptoms?
- Muscle weakness, cardiac arrest
30
Calcium main dietary sources?
- Dairy products
31
Calcium functions?
- Bones and teeth - Muscle contraction - Blood clotting - Nerve transmission
32
Calcium deficiency symptoms?
- Seizures, stunted growth, osteoporosis
33
Phosphorus main dietary sources?
- Meat and fish - Wholegrains - Dairy produce
34
Phosphorus functions?
- Bones and teeth - pH balance
35
Phosphorus deficiency symptoms?
- Bone demineralization
36
Iron main dietary sources?
- Meat - Cereals - Dried fruits - Green vegetables
37
Iron functions
- Haemoglobin synthesis
38
Iron deficiency symptoms?
- Anaemia, fatigue, breathlessness
39
Iodine main dietary sources?
- - iodised salt - sea food - produce from iodine rich soil - fortified products
40
Iodine function?
- component of thyroid (metabolism regulation) - regulates body temp, growth, development, metabolic rate, nerve and muscle function, reproduction and blood cell production
41
Iodide deficiency symptoms?
- impaired intellectual development - Goitre - Cretinism
42
Magnisium deficiency symptoms?
- Neuromuscular disorders
42
Magnesium food sources?
- Whole grains - Nuts - Green vegetables
43
Magnisium functions?
- Bone structure - DNA and protein synthesis
44
Zinc food sources?
- Meat - Eggs - Pulses - Wholegrains
45
Zinc functions?
- metabolises carbohydrates - synthesises proteins - metabolises alcohol - disposes of damaging free radicals
46
Flouride functions?
- Maintenance of tooth enamel
47
Zinc deficiency symptoms?
- impaired immune function - growth retardation - delayed sexual maturation - hair loss - altered taste and appetite
48
Fluoride food sources?
- oysters - meat - fish - milk - legumes
49
Flouride deficiency symptoms?
- Tooth decay
50
Villi?
- Fingerlike extensions of the small intestine. They contain blood vessels and help absorb nutrients
51
Microflora?
- Bacteria and other organisms that live inside the intestines that help digest food
52
Macronutrients are consumed in what three quantities?
- Carbohydrates, lipids and proteins
53
Macronutrients are the basic building blocks of ___?
- Molecules that maintain life-critical functions
54
What are the essential nutrients?
- Compounds that the body cannot synthesize in adequate amounts and must be obtained through diet
55
What are the four ecological influences (levels) on the individuals diet?
- Individual - Social - Physical - Macro-level (accessibility)
56
Inadequate quality and quantity of diet leads to what main health issues?
- Malnutrition, low fibre, bone health, high or low body weight….
57
1 calorie = ___kJ
- 4.18
58
Soluble fibres structure + food?
- Viscous and can be digested by intestinal bacteria found in fruits and vegetables
59
Insoluble fibres?
- Non-viscous (flows easily) and not digested by intestinal bacteria. Found in grains and vegetables
60
Lipids (fats) features?
- Composed of C,H,O - Carbohydrate easily converted to fat in body storage in various adipose tissues - Same basic structure
61
Short term benefits of breast feeding for infant?
- Optimal source of nutrition for growth and development - Protection against gastro, diarrhoea, respiratory tract infections, and sudden infant death syndrome
62
Short term benefits of breastfeeding for mother?
- Increased bonding with infant, helps return to pre-pregnancy weight, cost and time saving
63
Long term benefits of breastfeeding for infant?
- Improved cognitive performance - Reduced risk of diabetes, coeliac disease, allergy and asthma - Reduction of obesity and CVD
64
Long term benefits of breastfeeding for mother?
- Contraceptive effect - Reduce risk of breast + ovarian cancer + postnatal depression
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