SIJ2012 Nutritional Biochemistry > Topic 1 > Flashcards

Topic 1 Flashcards

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1
Q

Food

A

Products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues.

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2
Q

Nutrition (Pure Science)

A

The science of foods and the nutrients and other substances they contain, and of their actions within the body.

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3
Q

Nutrition (Social Science)

A

It looks at the relationship between food and human behavior and the environment, or how and why people eat.

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4
Q

Diet

A

The foods and beverages a person’s eats and drinks.

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5
Q

Nutrients

A

Chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance and repair of body’s tissues.

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6
Q

Essential Nutrients (Indispensable Nutrients)

A

Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs.

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7
Q

Energy-Yielding Nutrients

A

Carbohydrate, fat, and protein.

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8
Q

Nutrients that DO NOT yield energy

A

Vitamins, minerals, and water.

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9
Q

Energy from Carbohydrate (kcal/g)

A

4 kcal/g

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10
Q

Energy from Protein (kcal/g)

A

4 kcal/g

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11
Q

Energy from Lipid/Fat (kcal/g)

A

9 kcal/g

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12
Q

Energy from Alcohol (kcal/g)

A

7 kcal/g

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13
Q

Calorie (food)

A

Actually a kilocalorie (kcal), equal to 1000 calories. One kcal is the amount of heat necessary to raise the temperature of 1kg of water by $1^{\circ}C$.

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14
Q

Energy Density

A

A measure of the energy a food provides relative to the amount of food (kcal per gram).

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15
Q

SI Unit for measuring food energy

A

Joule (J)

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16
Q

Conversion: kcal to kJ

A

Multiply kcal by 4.2.

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17
Q

Metabolism

A

The processes by which food is broken down to yield energy.

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18
Q

Functional Foods

A

Foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions. Also called designer foods or neutraceuticals.

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19
Q

Phytochemicals

A

Non-nutrient compounds found in plant-derived foods that have biological activities in the body.

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20
Q

DRI (Dietary Reference Intakes)

A

A set of nutrient intake values for healthy people in US and Canada, used for planning and assessing diets.

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21
Q

EAR (Estimated Average Requirements)

A

The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half (50%) the healthy people of a given age and gender group.

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22
Q

RDA (Recommended Dietary Allowances)

A

The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people (about 98%); a goal for dietary intake by individuals.

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23
Q

AI (Adequate Intakes)

A

A value used as a guide for nutrient intake when an RDA cannot be determined.

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24
Q

UL (Tolerable Upper Intake Levels)

A

The maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

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25
EER (Estimated Energy Requirement)
Average dietary energy intake to maintain energy balance in a person who has a healthy body weight and physical activity. **No upper level** is set.
26
AMDR (Acceptable Macronutrient Distribution Ranges)
Range of intakes for the energy nutrients that provide adequate energy and nutrients and reduce risk of chronic diseases.
27
AMDR: Carbohydrate
45-65% kcalories from carbohydrate
28
AMDR: Fat
20-35% kcalories from fat
29
AMDR: Protein
10-35% kcalories from protein
30
Malnutrition
Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Includes **Undernutrition** and **Overnutrition**.
31
Stages of Deficiency: Primary Deficiency
Caused by **inadequate diet**. Assessed by **Diet History**.
32
Stages of Deficiency: Secondary Deficiency
Caused by a **problem inside the body** (e.g., poor absorption, hastened excretion). Assessed by **Health History**.
33
Stages of Deficiency: Declining Nutrient Stores (Subclinical)
The deficiency is in the early stages, before outward signs have appeared. Assessed by **Laboratory tests**.
34
Stages of Deficiency: Physical Signs and Symptoms (Overt)
Out in the open and easy to observe. Assessed by **Physical examination and anthropometric measures**.
35
A-B-C-D of Nutritional Assessment Methods
A - Anthropometric; B - Biochemical; C - Clinical; D - Dietary evaluation methods.
36
Anthropometric Measurements
Relate to measurement of the physical characteristics of the body (e.g., Weight, Height, Lean body mass).
37
Nutritional Index in Adults (International Standard)
**Body Mass Index (BMI)**: $BMI=Weight(kg)/Height(m^{2})$
38
WHO BMI Classification: Healthy Weight Range
BMI 18.5-24.5
39
WHO BMI Classification: Overweight (Grade 1 Obesity)
BMI 25-30
40
Biochemical Method Advantage
Useful in detecting **early changes** in body metabolism and nutrition before overt clinical signs appear.
41
Most Important Initial Lab Test for Nutrition Assessment
**Hemoglobin estimation**, which is a useful index of the overall state of nutrition.
42
Clinical Method Advantage
The simplest and most practical method for ascertaining the nutritional status of a group of individuals; **Fast and easy to perform**, **Inexpensive**, **Non-invasive**.
43
Clinical Sign: Spoon nails (Koilonychia)
Iron deficiency
44
Clinical Sign: Transverse lines on nails
Protein deficiency
45
Clinical Sign: Spare and thin hair
Protein, zinc, biotin deficiency
46
Clinical Sign: Corkscrew/Coiled hair
Vitamin C & Vitamin A deficiency
47
Clinical Sign: Goitre (Enlarged Thyroid Gland)
Reliable sign of **Iodine deficiency**.
48
Dietary Analysis Methods
24 hours dietary recall, Food frequency questionnaire, Dietary history since early life, Food diary technique, Observe food consumption.
49
24 Hours Dietary Recall Characteristics
Quick, easy, depends on short-term memory, but may not be truly representative of usual intake.
50
Food Frequency Questionnaire Characteristics
Inexpensive, more representative, easier to use, but prone to errors in estimating serving size and needs updating.
51
Diet-Planning Principle: Adequacy
Sufficient energy; Adequate nutrients for healthy people.
52
Diet-Planning Principle: Balance
Enough but not too much of a substance; in proportion to the body's needs.
53
Diet-Planning Principle: kCalorie (Energy) Control
Energy in = energy out. Select high nutrient density foods.
54
Nutrient Density
A measure of the nutrients a food provides relative to the energy it provides. The most nutrients for the fewest calories = high nutrient density.
55
Empty-kcal food
Foods that contribute energy but lack protein, vitamins, and minerals.
56
Diet-Planning Principle: Moderation
Food selections that are low in fat & added sugars.
57
Diet-Planning Principle: Variety
Variety among and within food groups.
58
Processed Food
Foods that have been treated to change their physical, chemical, microbiological, or sensory properties[cite: 342, 343].
59
Fortified Food
The addition to a food of nutrients that were either not originally present or present in insignificant amounts[cite: 344, 345]. [cite_start]Used to correct/prevent a widespread nutrient deficiency or balance the nutrient profile[cite: 346].
60
Refined Food
The process by which the **coarse parts of a food is removed**[cite: 347, 348]. [cite_start]For wheat, the bran, germ, and husk are removed, leaving only sperm[cite: 349].
61
Enriched Food
The addition to a food of nutrients that were **lost during processing** so that the food will meet a specified standard[cite: 352, 353].
62
Whole Grain
A grain that maintains the same relative proportions of **starchy endosperm, germ, and bran** as the original (all but not husk) [cite: 354, 355][cite_start]; it is not refined[cite: 356].
63
Examples of Whole Grains
Oats (and oatmeal), rice (brown or wild), barley[cite: 357].
64
Why Internet nutrition information is risky
It has no guarantees of accuracy[cite: 364].
65
Limitation of Physicians/Health-care Professionals in Nutrition
Their training in nutrition is limited[cite: 366, 367].
66
Registered Dietitian (RD) Qualifications
Requires a degree and clinical internship, passing a national exam, and maintaining up-to-date knowledge[cite: 368, 369, 370, 371].
67
Dietetic Technician Registered (DTR)
An identified nutrition expert[cite: 372].
SIJ2012 Nutritional Biochemistry
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