Nutrition Test

• Macronutrients

  • Proteins
  • Lipids
  • Carbohydrates
• Proteins kJ in grams

  16.7 kJ
• Carbohydrates kJ in grams

  16.7 kJ
• Lipids (Fats) kJ in grams

  37.7 kJ
• Alcohol kJ in grams

  29.3 kJ
• Water kJ in grams

  0 kJ
• Distribution (AMDR) of Fat

  20-35%
• Distribution (AMDR) of Carbs

  45-65%
• Distribution (AMDR) of Proteins

  15-25%
• BMR for Males

  BMR (kJ) = Body weight (kg) x 1.0 x 24 hours x 4.2
• BMR for Females

  BMR (kJ) = Body weight (kg) x 0.9 x 24 hours x 4.2
• Factors affecting BMI

  • Lean muscle mass
• Energy required by the body to digest, absorb, and metabolize the nutrients consumed is estimated to be 10% of the daily energy intake

  Thermic effect of food (TEF)
• Estimated Energy Expenditure (EEE) is the total amount of energy in the body every day.

  EEE (kJ) = BMR (kJ) + TEF (kJ) = energy expended through physical activity (kJ)
• Calculate the energy balance (EB) for an individual

  EB (kJ) = daily energy intake - EEE
• Recommended Daily Intake (RDI)

  Sufficient to meet the nutrient requirements of nearly all (97-98%) individuals in a particular life stage
• Estimated Average Requirement (EAR)

  • This value would give 50% chance of developing a deficiency disease
  • Used as a minimum intake guide
• Adequate Intake (AI)

  Based on observed nutrient intake by a group of apparently healthy people with no deficiency
• Tolerable Upper Intake Level (UL)

  • Highest daily nuturient intake level that will pose no adverse health affects to almost all individuals in the general population
  • As intake increases above the UL, the potential risk of adverse effects increases.
• Estimated Energy Requirement (EER)

  • Needed to maintain current weight.
• Identify organs involved in the ingestion and digestion of food/fluids along the gastrointestinal tract.

  • Mouth
  • Salivary glands
  • Oesophagus
  • Stomach
  • Liver
  • Gall bladder
  • Pancreas
  • Small intestine and large intestine
  • Rectum
  • Anus
• Mouth function

  Chewing of food (Mastication)

  Increases SA of the food to be digested by digestive enzymes
• Salivary glands functions

  Adds saliva during chewing to moisten food and aid digestion through the addition of enzymes including salivary amylase
• Salivary amylase in the mouth

  Breaks down starch (form of carbohydrate) into maltose
• Oesophagus

  • connects the mouth and stomach
  • food is moved by a process called peristalsis
• Chemical digestion in stomach

  • Wall of stomach secrete mucus, HCL and gastric pepsin into the stomach.
• 2 Small intestine functions

  • Complete the digestion of macronutrients into their simple subunits
  • Absorb nutrient molecules into the blood or lymph (lined with villi to increase SA so more nutrient can be absorbed)
• Mechanical digestion in the small intestine

  Emulsification - breaks down large fat droplets into small fat droplets

  • increases SA, increases availability to enzyme
• Describe the important of the gut microbiome synthesis of Vitamin K

  required for blood clotting and healthy bones
• Describe the important of the gut microbiome synthesis of short chain fatty acids (SCFA)

  from the fermentation of soluble fibre, assists with:

  • mucus production
  • maintaining healthy cells in the lining of the gut (epithelial cells)
  • improves immune function
  • maintaining the correct pH
• Infection effect on gut microbiome diversity?

  Toxins become released which damage tissue and reduces the number of 'good' bacteria.
• Food poisoning effect on gut microbiome diversity? (salmonella or e. coli)

  Disrupts the gut microbiome. Research associated this with increased risk of irritable bowel syndrome.
• Antibiotic effect on gut microbiome diversity?

  A drug that kills bacteria, and is useful to fight of bacterial infection.

  Antibiotics kill many 'good' bacteria in the gut. Individuals will often have diarrhoea as the microbiome is unable to play its normal role. But a diverse microbiome will allow fewer symptoms and recover quickly.
• Lactose intolerance and coeliac disease are factors that intefere with the absorption of nutrients.
• Lactose Intolerance

  • An individual who does not produce enough of the enzyme lactase. (lactase - responsible for the breakdown of lactose into glucose and galactose to be absorbed in the bloodstream)
  • If not digested, it will pass to the large intestine and will be consumed by the gut bacteria. -produce gas, causing pain, bloating, diarrhoea.
  • Management is through diet, removing or reducing dairy products consumption. Lactase enzyme tablets are available to consume prior to consuming lactose.
• Coeliac Disease

  • A genetic disorder, an individual forms an immune response to gluten. - found in wheat, barley, oats.
  • Causes the villi within the small intestine to become flattened and damaged.
  • Damaged villi reduce SA availability for the absorption of nutrients.
  • All nutrients are affected, reduction in energy.
  • First symptom often related to iron-deficiency anaemia, and abdomen pain.
  • Management is following a gluten-free diet.
• Proteins are a long chain of amino acids.
• General structure of amino acids (made of carbon, hydrogen, oxygen, and nitroge)

  Central carbon atom bonded to one hydrogen atom and the R-group.
• The R-group is different for each of the 20 amino acids
• The central carbon is bound to the amino group (NH2) and the carboxylic acid group