NURS 100 > Lecture 4 > Flashcards

Lecture 4 Flashcards

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1
Q

How does Alcohol interfere with metabolism

A

Increases acid which interferes with uric acid metabolism
= creating gout like symptoms

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2
Q

Alcohol impacts on the reproductive sys

A

Females: heavy drinking can result in infertility and spontaneous abortion

Males: Heavy drinking results in suppression of testosterone secretion and decreased reproductive ability

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3
Q

Alcohol and synthesis of blood lipids

A

Alcohol speeds up synthesis of blood lipids
Which increases
- triglyceride concentrations
- HDL concentrations

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4
Q

Impacts of Moderate drinkers

A

Alcohol adds extra calories (7kcal/g)
Stimulates appetite
Encourages body to store fat and use alchol as energy
Central obesity common seen in moderate drinkers

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5
Q

Impacts on heavy drinkers

A

More alcohol -> less food consumed which decreases nutrients

Empty calories

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6
Q

Long term effects of alcohol

A

Fetal damage
Toxic to cardiac and skeletal muscle
raised blood pressure
Brain cell destruction
Cirrhosis
Cancer : increases risk for neck, breast, stomach, pancreatic, liver, colorectal

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7
Q

Alcohol and its impact on different tissue metabolisms

A

Kidneys excretion of minerals increases

Liver has altered production and excretion of bile

Stomach cells over secrete acid and histamine

VD: liver cells lose efficiency activating VD

VA: Reduced capacity to process and use VA

B vitamins: Intestinal cells decreased absorption

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8
Q

Wernicke Korsakoff Syndome

A

Thiamin deficiency with chronic alcoholism

Symptoms:
- Paralysis of eye muscles
- poor muscle coordination
- impaired memory
- damaged nerves

May respond to treatment with thiamin supplements

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9
Q

Alcohol and folate

A

Alcohol promotes folate excretion
Inhibits folate absorption
Interferes with folate and its action

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10
Q

How many drinks are associated with risk

A

0 drinks/week = better health and better sleep
2 or less/week = likely to avoid complications
2-6/wk = risk for many cancers
7/+/wk = risk for heart disease or stroke increases significantly

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11
Q

Alcohol and BP

A

reducing alcohol consumption lowers BP in a dose dependent fashion

For those with HPT who consume 3-6 drinks/day are encouraged to reduce alcohol to help reduce systolic BP

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12
Q

Lipids

A

a family of organic compounds that are not soluble in water
Includes:
- triglycerides
- phospholipids (lecithin)
- sterols (cholesterol)

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13
Q

Types of Triglycerides

A

Fats: lipids that are solid at room temp
Oils: lipids that are fluid at room temp

makes up 95% of lipids in food and human body

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14
Q

Functions of Fat

A

Bodys main form of storage for excess food energy - adipose cells specifically as they can expand and multiply to store high levels of fat
- they are packed tg tightly without water allowing for more fat to be stored

Survival mechanism for feast or famine

Provide much of the energy needed for the bodys work

Shock absorbers

Thermoregulation - provides insulation

Cell membranes

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15
Q

Is adipose tissue active tissue

A

YES

it secretes hormones and produces enzymes that influence food intake and affect the bodys use of nutrients

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16
Q

Is fat a more efficient storage form of energy than carbs

A

Yes

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17
Q

Fat usefulness in terms of nutrition

A

Needed nutrients : fat soluble vitamins are found mostly in foods that contain fat

Fat aids in the absorption of phytochemicals

Essential fatty acids : serve as raw materials for other compounds

Gives enticing aromas and flavours = good for energy

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18
Q

In what situations is fat valuable

A

A hunter or hiker over long distances or very cold weather

Because of its high energy density

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19
Q

Fat and satiety

A

Fat contributes to satiety = the feeling of fullness or satisfaction that people experience after meals

It triggers a series of physiological events that slow the emptying of the stomach and promote satiety

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20
Q

Satiation

A

Is the feeling of fullness that occurs DURING meals

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21
Q

Three classes of lipids

A

Triglycerides
Phospholipods
Sterols

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22
Q

Triglycerides

A

3 fatty acids + glycerol backbone

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23
Q

Fatty acid

A

Organic acid composed of carbon chains of various lengths

Have an acid end and hydrogen attached to all of the carbon atoms

Differ in length and degree of saturation

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24
Q

Saturated vs Unsaturated Fatty acids what does it mean

A

Unsaturated = double bond = not Saturated with H’s

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25
Degree of saturation and melting point
the more unsaturated (the greater the number of double bonds) the more liquid the fat is at room temp The more saturated the firmer the fat is at room temp
26
Chain length of fats
Long chain FA are the most common in diet = 12 - 24 C = found in meat, seafood, vegetable oils Medium chain (6-10) and short chain (less than 6) = found mainly in dairy products
27
Triglycerides Saturation
They usually include a mix of FA so saturation varies BUT the greater the degree of unsaturation -> the less firm it is + The shorter the chain length -> less firm
28
Health recommendations for fatty acids
Limit saturated fats and limit/avoid trans fats Use monounsaturated or polyunsaturated instead = the harder the fat, the poorer the choice
29
Hydrogenation
a chemical process by which hydrogens are added to monounsaturated or polyunsat to reduce the double bonds and make the fats more saturated (solid) and more resistant to oxidation = trans fats
30
How are trans fatty acids formed
a polyunsat fat is rarely completely hydrogenated during processing = partial hydrogenation These left over double bonds change from their cis transformation to trans
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Why is hydrogenation done
1. Protect against oxidation = increases shelf life 2. Alters the texture of food = ex. flaky pie crust, spreadable margarine, creamy pudding 3. Hydrogenated oils have a higher smoke point = more stable cooking temps
32
what are vegetable oils and fish oils rich in
Polyunsaturated ex. sunflower oil, sesame oil, fish oil
33
What vegetable oil is rich in monounsat
Olive oil
34
What food is generally the most saturated
Animal fats and tropical fats in fatty mean 1/3 of fat = saturated In whole milk over 1/2 is sat
35
Olive oil
rich in monounsat Evidence from mediterranean regions = protection from heart disease when used in place of other fats
36
True or false: Dark coloured olive oils deliver more phytochemical
True
37
Canola oil
Rich in mono and polyunsaturated FA Lowest in saturated fats
38
Phospholipods
2 FA + Glycerol + phosphorus containing molecule Emulsifiers = mix fat and water and disperses the fat in the water Play an important role in structure of cell membranes and help fat move actoss the membranes Supplements are unneeded
39
Sterols
a ring of C with side chains of carbon, hydrogen and oxygen found in both food from plants and animals - from animals = cholesterol - from plants = phytosterols It serves as the precursor for making bile
40
Phytosterols and blood cholesterol
Because they have a structure similar to cholesterol they can lower blood cholesterol by competing with cholesterol for absorption
41
What are Vitamin D and sex hormones
Sterols
42
Cholesterol
A sterol A component of cell membranes Can be made by the body The body makes more cholesterol (endogenous) than what is eaten (exogenous) forms a major part of the plaques that narrow arteries in atherosclerosis
43
Digestion of fat in the mouth
Lingual lipase produced by the tongue digest short and medium SCFA in milk MAJOR role in infants
44
Digestion of fats in the stomach
Stomach mixes fat with other stomach contents Churning grinds solid pieces into finer particles and disperses the fat into small droplets Gastric lipase breaks down triglycerides
45
Digestion and Absorption of fat in the Sm intestine
When fat enters the sm intestine bile is secreted to emulsify Fat digesting enzymes secreted by the pancreas act on emulsified fat droplets 98% of triglycerides are absorbed
46
Specifically what happens to triglycerides in the sm intestine
split into monoglycerides, FFA and glycerol These cling tg in spheres surrounded by bile Bile shuttles the lipids across the mucus later to the absorptive cells of the intestinal villi - here the cells extract the lipids - and bile can be absorbed and reused
47
Transportation of fats - small
Smaller products - glycerol, short and medium chain FA can pass directly through the intestinal lining into the bloodstream to the liver
48
Transportation of fats - lg products
Larger - inside intestinal cells monoglycerides and long chain FA are reformed to triglyc. and clustered with proteins and phospholids = chylomicrons which can then travel in the lymph to the blood stream where body tissues can take triglycerides
49
Lipoproteins
Clusters of lipids associated with protein Serve as transport vehicles for lipids in lymph and blood
50
Types of lipoproteins
Chylomicrons VLDL : carry triglycerides and other lipids made in the liver to body cells LDL : transport cholesterol after triglycerides have been donated to body cells HDL: carry cholesterol FROM body cells to the liver for disposal
51
Dietary fat and health
Diets high in trans fats and saturated fats are associated with increased risk CVD cancer
52
LDL vs HDL
LDL: - lighter, larger, and richer in cholesterol - delivers triglycerides and cholesterol from liver to the tissues - Elevated LDL = risk of CVD HDL: - smaller, denser, packed in more protein - scavenge excess cholesterol and phospholipids from tissues - high levels = decreased risk
53
is the cholesterol between LDL and HDL different
NO CVD is related to proportions of lipids the lipoproteins contain and the tasks they perform. ALL cholesterol is the same
54
What food raises cholesterol levels
saturated and trans fats raise blood LDL cholesterol than actual food cholesterol
55
Genetics and cholesterol
many people have little increase in their blood cholesterol even with high dietary intake of cholesterol BUT some people are opposite LIVER = high levels of cholesterol
56
Lowering LDL
reduce trans fat and saturated fats - Replace with mono and polyunsaturated fats - Trim fat off foods - Genetics Weight los add soluble fibre
57
LDL and oxidation
can damage arteries of the heart - this is why antioxidants are sought after (blueberries)
58
Raising HDL
diet is generally ineffective - trans fats can lower their concentration while increasing LDL Physical activity can raise HDL Quitting smoking can raise HDL
59
General recommendations for fats
20-35% of kcal from fat Replace saturated and trans with mono and polyunsat. Fruits, vegetables and whole grains for plent antioxidants and beneficial fibre
60
Top food sources of saturated fat in canada
Cheese butter fast food
61
Essential FA
Linoleic acid and linolenic acid both are polyunsat used by the body to make eicosanoids = an active compound that helps regulate body functions they support immune cell functions promote growth and vision
62
FA deficiency
Rare - only in fat free milk fed infants or those following very low fat diets Symp - growth delay -reproductive failure - skin lesions - kidney and liver disorders - neurological and vision problems
63
Linoleic acid
an omega 6 FA Sources = nuts, seeds, margarine, vegetable oils, poultry fat body uses it to make other omega 6 FA MODERATION
64
Linolenic acod
an omega 3 FA Sources = nuts, seeds, oils (walnut, canola) Body uses it to produce other omega 3 FA = EPA and DHA
65
omega 3
support immunity and inhibit the development of certain cancers a diet that includes 2 meals of fatty fish can reduce death and illness from heart disease
66
Why must omega 3 and 6 be eaten in moderation and not overly high in one
Bc they use the same pathway, so if you eat too high in one than the other can't be created or broken down into something else - they compete
67
Fat in food - milk
whole milk has more calories and fat than skim Cheese contributes a lot of saturated fat to the diet Coconut oil are higher in saturated fatty acids than the butterfat in dairy
67
Fat in food - Meat
high fat meats have more fat calories than protein caliries Ground chicken and turkey with skin ground in can even be higher in fat than lean beef
68
Fat in food - grains
Naturally low BUT sat and trans may be added during processing - muffins - granola - croissant
69
butter or margarine
Soft margarines from vegetable oils are less likely to elevate LDL cholesterol than the saturated fats of butter
70
Fat replacers
Ingredients to replace some or all functions of fat Some contain artificial fats ex. add water or whip air into foods add fat free milk to creamy foods use lean mean and soy Bake foods instead of frying them
71
Problems with low fat diets
Difficult to maintain Not necessarily low calorie Diets high in carbs, refined sugars but low in fibre cause triglycerides to rise May exclude nutritious foods that provide essential FA, phytochem...
72
Mediterranean diet
its not that their low in fat but - low in sat fat - very low in trans fat - rich in unsaturated fat - rich in complex carbs and fibre - rich in nutrients and phytochemicals that support good health
73
What conditions may arrant a high fat diet
Wasting disease Seizures Cystic fibrosis
74
Portfolio diet
takes dietary patterns that have been shown to lower cholesterol and puts them tg
75
Five general Principles of the Portfolio diet
1. Nuts and seeds - 45g daily 2. Plant protein - 50g daily 3. Viscous (sticky) fibre - 20 g daily - oats, apples, eggplant 4. Plant sterols - 2 g daily 5. Oils - 45 g daily - rich in monounsat - olive oil
76
DASH eating plan
Eat - vegetables - fruits - whole grains - fish - poultry -beans - nuts and seeds Avoid - fatty meats - full fat fairly - sugary drinks - sweets - sodium intake
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Hypertension and nutrition
eat calcium rich foods Diets low is potassium rich vegetables and fruits -> hypertension Magnesium deficiency can contribute to constriction of vessels Emphasize fruit and vegetables, and eat red meat and butter occasionally
78
Water
water is the most needed nutrient in less than a day a lack of water can alter body chemistry and metabolism 60% of an adults body weight delivers nutrients and removes waste from cells participates in chemical reactions
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water as a universal solvent
dissolves AA, glucose, minerals for transport Fatty substances are packed with water soluble proteins to be transported
80
Water as a cleansing agent
Nitrogen waste, produced during metabolism, dissolve in blood and must be removed water allows for the kidneys to filter it from the blood and is then mixed with more water to excrete as urine
81
Waters incompressability
acts as a lubricant and cushion for joints, spinal cord Fills the eye and keeps optimal pressure
82
Water and thermoregulation
sweat cools the body through evaporation Blood routed through capillaries in the skin gets rid of excess heat - the cooled blood than flows back to body's core
83
symp of dehydration
thirst -> weakness -> exhaustion and delirium -> death
84
Water intoxication
dangerous dilution of body fluids resulting from excess water Symp: headache, muscular weakness, lack of concentration, poor memory, loss of appetite, convulsions, death
85
Input and output sources of water
Input: food, water, metabolism Output: kidneys, skin, lungs, feces
86
Does thirst lag behind lack of water
YES Older adults have their thirst blunted
87
Consequences of chronic low fluid intake
bladder and colon cancer Gall stones Kidney stones Urinary tract infections Heart attack
88
How much water to drink
Males - AI = 3.7L/d Females - AI = 2.7l/d This includes both caffeinated and non caffeinated drinks plus food
89
Hard vs soft water
Hard = high in calcium and magnesium Soft = high in sodium
NURS 100
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