SACE Stage 2 Nutrition Basics

Compound founds in all foods that an organism must obtain in relatively large amounts - main source of energy.

Macronutrients

Compounds required in smaller quantities to ensure normal metabolism, growth and physical well-being

Micronutrients

examples of macronutrients

carbohydrates, proteins, and lipids

1 calorie =

4.182kJ

examples of micronutrients

vitamins and minerals

Energy value of carbohydrates

16.7kJ/g

energy value of protein

16.7kJ/g

energy value of lipids

37.7kJ/g

AMDR for lipids (fat)

20-35%

AMDR for carbs

45-65%

AMDR for protein

15-25%

What does AMDR stand for?

Acceptable macronutrient distribution ranges

What are simple carbs?

monosaccharides and disaccharides

What are complex carbs?

oligosaccharides and polysaccharides

Which saccharide is glucose?

monosaccharide

Which saccharide is fructose?

monosaccharide

Which saccharide is galactose?

monosaccharide

Which saccharide is maltose?

Disaccharide

Which saccharide is sucrose?

Disaccharide

Which saccharide is lactose?

Disaccharide

Which saccharide group is starch?

Polysaccharide

Which saccharide group is glycogen?

Polysaccharide

Which saccharide group is fibre?

Polysaccharide

What is maltose composed of?

glucose and glucose

What is sucrose composed of?

glucose and fructose

What is lactose composed of?

glucose and galactose

Define glucose

A simple sugar

What is the body's main source of energy?

Carbohydrates

Where is fructose found?

fruit

Where is galactose found?

milk

Where is maltose found?

grains

Where is sucrose found?

plants

Where is lactose found?

human and animal dairy products

Number of kilojoules per gram of food.

Energy density

Utilised by all body cells as fuel

Glucose

Adipose tissue is also known as

Body fat

Excess glucose is converted to

glycogen

What does EAR stand for?

Estimated Average Requirement

What does RDI stand for?

recommended daily intake

What does AI stand for?

Adequate Intake

What does UL stand for?

Tolerable Upper Intake Level

What does EER stand for?

Estimated Energy Requirement

The average amount of a nutrient estimated to meet the nutrient requirements of half a group of healthy individuals in a specific life stage and gender group.

Estimated Average requirement (EAR)

The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all healthy individuals in a specific life stage and gender group.

Recommend daily intake (RDI)

What does NRV stand for?

Nutrient reference values

Reflects the average amount of a nutrient that a group of healthy individuals consumes.

Adequate intake

The point in which an individual exceeds the recommended intake and when a nutrient is likely to become toxic.

Tolerable upper intake level (UL)

Represents the average dietary energy intake that will maintain an energy balance in a person who has a healthy body weight and level of physical activity.

Estimated energy requirement (EER)

Chemical formula for glucose

C6H12O6

What is the equation for cellular respiration?

glucose + oxygen = carbon dioxide + water

A metabolic pathway that breaks down glucose into carbon dioxide and water, also produces ATP.

Cellular respiration

Simple carbohydrates that are small and absorbed quickly and give a rapid rise in BGLs with a fast energy release have a...

High glycaemic index (GI)

Complex carbohydrates that are larger and take longer to break down and give a gradual BGL growth have a...

Low glycaemic index (GI)

Triglycerides, phospholipids, and sterols

3 types of lipids

Fats and oils

Examples of triglycerides

What does BGL stand for?

Blood glucose level

Obtained from eating land animals

Fats

Obtained from eating marine animals

Oils

Composed of one molecule of glycerole and three fatty acid chains

Triglycerides

Fatty acids differ in

Length and number of double bonds

Saturated, monounsaturated, and polyunsaturated

Types of fatty acids

What state are saturated fats at room temperature?

Solid

Fatty acid that contains NO double bonds

Saturated fat

What state are unsaturated fats at room temperature?

Liquid

Fatty acid that contains ONE double bond

Monounsaturated fat

Fatty acid that contains MORE THAN TWO double bonds

Polyunsaturated fat

When foods that contain fat or oil, which causes them to smell or taste unpleasant when old, stale, or exposed to oxygen.

Rancid

Molecules that have a tendency to mix and dissolve in water, and therefore can be transported in the blood.

Hydrophilic

What does LDL stand for?

Low-density lipoprotein

What does HDL stand for?

High-density lipoprotein

Helps to retain heat when stored in adipose tissue, controls metabolism, protects vital organs, moistens hair follicles, provides essential fatty acids, and transports cholesterol.

Functions of lipids

Average daily energy requirement for infants

1800-2000kJ

How are carbohydrates digested in the mouth?

Salivary amylase breaks down starch into smaller saccharides

Where are carbohydrates mostly broken down?

Small intestine

What enzyme breaks down maltose?

Maltase

What enzyme breaks down sucrose?

Sucrase

What enzyme breaks down lactose?

Lactase

How are lipids digested in the mouth?

Lingual lipase begins to break down lipids

Are lipids digested in the stomach?

No

How are carbohydrates digested in the large intestine?

Soluble fibre is fermented by bacteria

Are proteins digested in the mouth?

No

Hydrochloric acid breaks down pepsinogen into pepsin, this then breaks down amino acids into smaller polypeptides.

Protein digestion in the stomach

What enzyme breaks down proteins?

Protease

How is protein digested in the small intestine?

Proteases and intestinal peptidase into shorter polypeptides

What major organs are involved in digestion?

Mouth, oesophagus, stomach, intestines, rectum and anus

Where does mastication occur?

Mouth

Where does peristalsis occur?

Oesophagus

Where does mixing and churning occur?

Stomach

Where does emulsification of fats occur?

Small intestines

Where does segmentation occur?

Intestines

Teeth mechanically breakdown larger pieces of food by chewing, saliva is mixed in

Mastication

The sequential contraction of the circular muscle to propel food into the stomach

Peristalsis

Longitudinal, circular, and diagonal muscles in the stomach squeeze and churn bolus

Mixing and churning

Increasing the surface area of fats by grouping them into small chunks

Emulsification of fats

Semi-liquid paste of food particles and gastric juices that increases surface area of food and assists digestive enzymes

Chyme

What are the three segments of the small intestine?

Duodenum, jejunum, iluem

What is the role of salivary amylase?

Chemically digests starch (carbohydrate)

What is the role of pepsin?

Breaks down proteins

What is trypsin?

A protease enzyme

What is lipase?

An enzyme that breaks down lipids