PHRM2101

What is metabolic syndrome?

Cluster of metabolic disturbance due to the increase body fat storage in the abdomen. Abdominal obesity causes an increase in inflammations and insulin resistance which leads to an increased risk of cardiovascular diseases.

What are the risk factors of diabetes?

-increased waist circumference

-increased blood triglycerides

-increased blood pressure

-increased blood glucose

-decreased blood HDL cholesterol

Which leads to type 2 diabetes which chronically increases glucose levels

What are the Australian Dietary requirements?

• Achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.

• Enjoy a wide variety of nutritious food from the top five food groups such as vegetable, fruits, grains, meats and dairy foods.

• Limit intake of foods containing saturated fats, added salt, added sugar and alcohol

• Encourage, support and promote breastfeeding

• Care for your food, prepare and store it safely

What are the effects of physical activity on health?

Primary prevention: the prevention of disease in healthy people before onset of any diseases

Secondary prevention: the slowing of diseases that are present in the body, that are yet to cause any signs, symptoms or day function

Tertiary prevention: prevention of disease progression once diagnosis of a disease is established

Vitamin A

Fat soluble vitamin which is a collection of chemical compounds of retinol, which is converted to retinal and retinoic acids in the liver, and related structures such as retinoids and carotenoids which is found in plants.

Vitamin A functions to provide night vision, colour perception, cell differentiation and growth, reproduction and immunity.

Vitamin A deficiency causes night blindness, impaired immune function and xeropthalmia (eye dryness)

Vitamin A sources are eggs, cheese and fish

Vitamin D

Achieved through diet or synthesised by the sun or converted to cholesterol

Its function is that is regulates calcium homeostasis, role in bone metabolism, immune function, muscle function, cognitive function and increase inflammation

Oily fish, eggs, cheese, milk, butter are good sources of vitamin D

Vitamin F

Fat soluble vitamin that has antioxidant functions that nullify potentially damaging reactive oxygen species

Sources are: nuts, seeds and vegatable oil

Vitamine K

Fat soluble vitamine that is involved in blood clotting

Sources of vitamina K include green leafy vegetables. However, it is naturally produced by the gut bacteria

Vitamin B

Water soluble vitamin

It has three different form:

• thiamine: functions as a coenzyme in carbohydrate and amino acid metabolism. Good sources include pork, bread, cereal, eggs, nuts and seed and yeast extract (Vegemite). Deficiency causes beri-beri which impairs nervous and cardiovascular systems

• Riboflavin: functions as a coenzyme is a reaction that release energy for macronutrient and it is involved in multiple chemical reactions such as converting retinol into retinoic acid. Good sources include milk, cheese, eggs, meat, almonds and mushroom

• Niacin: functions as a coenzyme in reactions that release energy from macronutrients and assists in fatty acid synthesis and DNA repair. Deficiency can cause pellagra which causes inflamed skin, diarrhoea and dementia

Vitamin B12

Coenzyme in folate metabolism and also involved in fatty acid synthesis in the myelin. Only animal origin foods and fortified products contain B12. Deficiency results in anaemia. Vitamin B12 is also absorbed when binding protein is released from the stomach

Folate

Fat soluble vitamin

It is a form of vitamin B is involved in DNA synthesis which is essential for cell division. It is also important for pregnant women as decreased intake can increase the risk of neural tube defects in developing features. It is found in cereal, leagues, vegetable, fruits and orange juice

Vitamin C

Fat soluble vitamin that acts as a cofactor for enzymes and many conversion processes such as iron from ferric making it open for absorption.

It is also involved in collagen synthesis, neurotransmitter formation, antioxidant function, and immune functions.

Deficiency can lead to scurvy which leads to poor wound healing and bleeding

Good sources include fruits and vegetable which are critus such as orange, kiwi. And vegetables such as capsicum

Major mineral: Sodium (Na)

Present in extracellular fluid and includes muscle and nerve function. It is present in salt (40% Na). It helps retain fluid as excess water can increase blood pressure.

The recommended intake is 200mg/day

Major Mineral: Potassium (K)

Present in intracellular fluid.

It does the opposite of Na, it lowers blood pressure.

It is present in fruits such as banana, vegetables, milk, fish and meat

Major Mineral: Calcium (Ca)

Present in the structure of bone and teeth, required for muscle, nerve, heart function and blood clotting, enzyme function

Major Mineral: Phosphorus (P)

Essential for the structure of bone and teeth, energy transfer, acid-base balance, cell structure, DNA and RNA and enzyme function.

It is found in meat and diary food

Major Minerals: Magnesium (Mg)

Essential for bone mineralisation, energy metabolism, membrane transport for cell function, muscle contraction, immune function

Found in legumes, nuts, green leafy vegetables, meat, and fish

Trace elements: Iodine

Released by the thyroid gland which is involved in metabolic processes that are critical for growth and development. It helps maintain metabolic rate.

Iodine deficiency can lead to goitre and hyperthyroidism and impaired mental and physical development. (Common micronutrient deficiency)

Increase intake through bread production, seafood and other dairy product

Trace elements: Fluoride (F)

Important for bone and teeth

Assist in preventing tooth decay by forming enamel to protect teeth against weakness which is by fluoride and calcium.

It also assist in bone density formation

Trace element; Iron (Fe)

Important component in proteins such as haemoglobin which allows red blood cells to transport oxygen. It is the cofactor in many enzymatic reactions and is involved in the electron transport chain.

Food sources are red meat, fish, oysters, legumes and green leafy vegetables

Food sources can be haem: animal origin and is better absorbed than non-haem

Whereas non-heat are iron obtained from plant foods

Vitamin C and the acidic intestinal environment can enhance iron absorption. Whereas, phytates, found in high fibre food reduces absorption, so does compounds such as coffee and tea and calcium

Trace elements: Zinc

Cofactor for many enzymes and is essential for synthesis, storage and secretion of insulin and carbohydrate metabolism, plays a role in DNA and RNA synthesis, taste perception, immune healing and sperm production, supports growth and development during pregnancy, lactation and childhood and adolescence and elderly

Food sources: red meat, shellfish and oysters and small amount of legumes, diary foods, nuts and seeds

Adaptive thermogenesis

Body changes its metabolic rate to prevent large amount of weight loss and gain over a short period of time.

If body weight decreases, metabolic rate also decreases through adaptive thermogenesis to involve a new food instale

Proteins that regulate food intake

Gherlin: released from stomach and stimulate appetite

Adiponectin: increases insulin sensitivity

Peptide YY (PYY) and pancreatic polypeptide (PPY): suppress appetite

Fat cell metabolism

Lipid digestion ends with chylomicrons lipoprotein delivering triglycerides from small intestine to the blood stream.

Lipoprotein lipase enzyme (LPL) release fatty acid from triglycerides within the lipoprotein. This promotes fat storage in adipose and muscle cells

Chronic Inflammation with obesity

Accumulation of fat changes the body’s metabolism resulting in insulin resistance, low HDL, high triglycerides and BP

Cause metabolic syndrome which increases the risk of diabetes, hypertension and atherosclerosis

Adipokines

Visceral fat tissue in metabolically active secrete molecules. They play a role in regulating of appetite, insulin sensitivity, inflammation and blood vessel function