Nutritional Biochemistry at Bingham University | Flashcards & Summaries

Lernmaterialien für Nutritional Biochemistry an der Bingham University

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Definition  - Nutrition 

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The process by which living organisms take in and use food for the maintenance of life, growth, and the functioning of organs and tissues.

→ The science that studies these processes.

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Composition of a healthy diet

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healthy diet is composed of:

  • 55% carbohydrates
  • 30% fats 
  • 15% Protein
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Determinants of food choices

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Major determinants of food choices 

  • Biological determinants → Hunger, appetite, and taste.
  • Economic determinants → Cost, income, availability.
  • Physical determinants → Access, education, skills (e.g. cooking) and time. 
  • Social determinants → Culture, family, peers and meal patterns.
  • Psychological determinants → Mood, stress and guilt.
  • Attitudes, beliefs and knowledge about food. 
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Aspects of nutrition

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Food is not only our primary source of nourishment - It's also a deep part of our society, culture and community

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Micronutrients 

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Nutrients that the body requires in smaller amounts;

  • Vitamins 
  • Minerals.

 

The body contains approximately 60-65% water. 

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Definition - Nutrients 

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substance obtained from food and used in the body to promote growth, maintenance, and repair of body tissues.

→ Necessary dietary factors such as vitamins, minerals, amino acids and fatty acids. 

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Macronutrients 

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Macronutrients is a concept used to describe nutrients that the body uses in relatively large amounts;

  • Proteins
  • Carbohydrates
  • Fats. 

 

Function: Provide calories to the body as well as performing other functions

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Kwashiorkor

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Kwashiorkor 

A form of severe state of malnutrition related to protein intake

→ It is caused by sufficient calorie intake, but with insufficient protein consumption.

 

It is characterized by edema and an enlarged liver with fatty infiltrates.  


Usually develops when an infant stop breastfeeding (after about 2 years of health). 

  • Kwashiorkor cases occur in areas with poor food supply → Underdeveloped countries. 

 

Symptoms:

  • Swollen abdomen. 
  • Brown-ish hair 
  • Dark and scaly skin 
  • Stunted growth 
  • Underweight 
  • Loss of appetite 
  • Swollen legs 
  • Anemia 
  • Mental retardation 
  • Reduced immunological resistance
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High fibre intake

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leads to: improved control of BG

decreased risk of bowel cancer and heart disease 

healthier GI tract 

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High sugar intake

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causes: tooth decay, obesity, increased insulin and glucose

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Three major types of carbohydrates

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Monosaccharides

Disaccharides

Polysaccharides

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How much calories does 1g of carbohydrates have?
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4 kcals
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  • 78 Karteikarten
  • 11 Studierende
  • 0 Lernmaterialien

Beispielhafte Karteikarten für deinen Nutritional Biochemistry Kurs an der Bingham University - von Kommilitonen auf StudySmarter erstellt!

Q:

Definition  - Nutrition 

A:

The process by which living organisms take in and use food for the maintenance of life, growth, and the functioning of organs and tissues.

→ The science that studies these processes.

Q:

Composition of a healthy diet

A:

healthy diet is composed of:

  • 55% carbohydrates
  • 30% fats 
  • 15% Protein
Q:

Determinants of food choices

A:

Major determinants of food choices 

  • Biological determinants → Hunger, appetite, and taste.
  • Economic determinants → Cost, income, availability.
  • Physical determinants → Access, education, skills (e.g. cooking) and time. 
  • Social determinants → Culture, family, peers and meal patterns.
  • Psychological determinants → Mood, stress and guilt.
  • Attitudes, beliefs and knowledge about food. 
Q:

Aspects of nutrition

A:

Food is not only our primary source of nourishment - It's also a deep part of our society, culture and community

Q:

Micronutrients 

A:

Nutrients that the body requires in smaller amounts;

  • Vitamins 
  • Minerals.

 

The body contains approximately 60-65% water. 

Mehr Karteikarten anzeigen
Q:

Definition - Nutrients 

A:

substance obtained from food and used in the body to promote growth, maintenance, and repair of body tissues.

→ Necessary dietary factors such as vitamins, minerals, amino acids and fatty acids. 

Q:

Macronutrients 

A:

Macronutrients is a concept used to describe nutrients that the body uses in relatively large amounts;

  • Proteins
  • Carbohydrates
  • Fats. 

 

Function: Provide calories to the body as well as performing other functions

Q:

Kwashiorkor

A:

Kwashiorkor 

A form of severe state of malnutrition related to protein intake

→ It is caused by sufficient calorie intake, but with insufficient protein consumption.

 

It is characterized by edema and an enlarged liver with fatty infiltrates.  


Usually develops when an infant stop breastfeeding (after about 2 years of health). 

  • Kwashiorkor cases occur in areas with poor food supply → Underdeveloped countries. 

 

Symptoms:

  • Swollen abdomen. 
  • Brown-ish hair 
  • Dark and scaly skin 
  • Stunted growth 
  • Underweight 
  • Loss of appetite 
  • Swollen legs 
  • Anemia 
  • Mental retardation 
  • Reduced immunological resistance
Q:

High fibre intake

A:

leads to: improved control of BG

decreased risk of bowel cancer and heart disease 

healthier GI tract 

Q:

High sugar intake

A:

causes: tooth decay, obesity, increased insulin and glucose

Q:

Three major types of carbohydrates

A:

Monosaccharides

Disaccharides

Polysaccharides

Q:
How much calories does 1g of carbohydrates have?
A:
4 kcals
Nutritional Biochemistry

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