IMED1004 Exam Study Guide with 100%
Correct Solutions
suggested dietary target
A daily average intake from food and beverages for certain nutrients that may help
in prevention of chronic disease. often reflects higher intake levels than EAR and RDI
6 measures
EAR, RDI, AI, ULI, SDT, AMDR
acceptable macronutrient distribution range
an estimate of the range of intake for each MACRONUTRIENT for individuals (expressed as
a % contribution to energy) that would allow for adequate intake of all other nutrients
while maximising general health outcomes. order - carbohydrate, fat, protein.
why do we need to eat protein?
- supplies amino acids (notably essential ones) required for protein synthesis (we
need proteins for: antibodies, enzymes, transport proteins, organs/tissues/muscles
growth and repair)
- alternative fuel source
- Nitrogen source (neurotransmitters, hormones, etc.)
why do we need to eat fats?
- energy source (that can be stored)
- required for absorption of fat-soluble micronutrients like vitamins A, D, E and K
,- structure (e.g. cell membranes)
- required in steroid hormone synthesis
- required for production of lipoproteins which play key role in transport
- required for production of bile salts
What is fibre
A group of polysaccharides that are not readily digested - i.e. non-digestible forms of
carbohydrates
three purposes of fibres
1) improve digestive health (e.g. colon lubricant)
2) reduce risk of CVD, obesity and type 2 diabetes
3) increases satiety
where get fibre?
1) fruit
2) veg
3) nuts
4) whole grains
5) cooked dry beans and peas
causes of secondary deficiencies
1) chronic wasting disease
2) acute chronic illness
3) gastrointestinal disease
4) malabsorption syndromes
5) excess alcohol use
6) drug therapies
,which can lead to...
1) malabsorption
2) increased requirements (that can't be met)
3) impaired use
4) impaired storage
5) excessive losses
what 4 factors influence glycemic response
1. amount of carbohydrate (large portions = greater increase in blood glucose
levels, even if food has lower glycemic index)
2. type of carbohydrate (e.g. simple sugar = rapid spike, complex sugar = slower)
3. digestibility (e.g. cooking can make starches easier to digest)
4. presence of other critical components (e.g. fat, protein and fibre = slow digestion
and absorption = more gradual increase in blood glucose)
glycemic index
= AUC (for 50g of carbohydrates from some mass of a food type)/ (AUC for 50g
of glucose) x 100%
Measure of the quality of a carbohydrate.
Doesn't consider amount, just quality (texture, viscosity, ripeness).
High glycaemic index = more rapid rise in blood glucose after consumption =
higher glycaemic response.
Foods ranked on a scale of 0 to 100, with pure glucose given a value of 100.
More fibre and fat = lower GI. More processed = higher GI.
glycaemic load
considers both GI and how much carbohydrate consumed / in food.
GL = GI x carbohydrate mass (g) (*NOT FOOD MASS) / 100 = an answer in grams
, macromolecules
provide energy and essential biomolecular components
1 Joule
the energy required to raise 1g of water by 0.24°C
calories
another unit of energy: 1 Calorie is the energy required to raise 1g of water by 1°C
Atwater system failure
didn't take into account energy required for digestion, but did take into
account "apparent digestibility"
Basal Metabolic Load / Basal Metabolic Rate
the amount of energy required to keep the body functioning at rest.
- increases with weight and height, decreases with age
- equation is approximation and doesn't account for different populations
- different for men and women
> higher if more fat free muscle (muscle has most significant effect on this)
> higher if more fat / adipose tissue
*average BMR = 1500kCal/day or 6280kJ/day
Diet Induced Thermogenesis (DIT)
The energy required for digestion, absorption and storage.
exercise-associated thermogenesis
units are METs (metabolic equivalents). 1.2kcal/min is energy required at rest for 70kg
human - this is 1 MET. something is 2 METs if requires double energy required at rest.
Correct Solutions
suggested dietary target
A daily average intake from food and beverages for certain nutrients that may help
in prevention of chronic disease. often reflects higher intake levels than EAR and RDI
6 measures
EAR, RDI, AI, ULI, SDT, AMDR
acceptable macronutrient distribution range
an estimate of the range of intake for each MACRONUTRIENT for individuals (expressed as
a % contribution to energy) that would allow for adequate intake of all other nutrients
while maximising general health outcomes. order - carbohydrate, fat, protein.
why do we need to eat protein?
- supplies amino acids (notably essential ones) required for protein synthesis (we
need proteins for: antibodies, enzymes, transport proteins, organs/tissues/muscles
growth and repair)
- alternative fuel source
- Nitrogen source (neurotransmitters, hormones, etc.)
why do we need to eat fats?
- energy source (that can be stored)
- required for absorption of fat-soluble micronutrients like vitamins A, D, E and K
,- structure (e.g. cell membranes)
- required in steroid hormone synthesis
- required for production of lipoproteins which play key role in transport
- required for production of bile salts
What is fibre
A group of polysaccharides that are not readily digested - i.e. non-digestible forms of
carbohydrates
three purposes of fibres
1) improve digestive health (e.g. colon lubricant)
2) reduce risk of CVD, obesity and type 2 diabetes
3) increases satiety
where get fibre?
1) fruit
2) veg
3) nuts
4) whole grains
5) cooked dry beans and peas
causes of secondary deficiencies
1) chronic wasting disease
2) acute chronic illness
3) gastrointestinal disease
4) malabsorption syndromes
5) excess alcohol use
6) drug therapies
,which can lead to...
1) malabsorption
2) increased requirements (that can't be met)
3) impaired use
4) impaired storage
5) excessive losses
what 4 factors influence glycemic response
1. amount of carbohydrate (large portions = greater increase in blood glucose
levels, even if food has lower glycemic index)
2. type of carbohydrate (e.g. simple sugar = rapid spike, complex sugar = slower)
3. digestibility (e.g. cooking can make starches easier to digest)
4. presence of other critical components (e.g. fat, protein and fibre = slow digestion
and absorption = more gradual increase in blood glucose)
glycemic index
= AUC (for 50g of carbohydrates from some mass of a food type)/ (AUC for 50g
of glucose) x 100%
Measure of the quality of a carbohydrate.
Doesn't consider amount, just quality (texture, viscosity, ripeness).
High glycaemic index = more rapid rise in blood glucose after consumption =
higher glycaemic response.
Foods ranked on a scale of 0 to 100, with pure glucose given a value of 100.
More fibre and fat = lower GI. More processed = higher GI.
glycaemic load
considers both GI and how much carbohydrate consumed / in food.
GL = GI x carbohydrate mass (g) (*NOT FOOD MASS) / 100 = an answer in grams
, macromolecules
provide energy and essential biomolecular components
1 Joule
the energy required to raise 1g of water by 0.24°C
calories
another unit of energy: 1 Calorie is the energy required to raise 1g of water by 1°C
Atwater system failure
didn't take into account energy required for digestion, but did take into
account "apparent digestibility"
Basal Metabolic Load / Basal Metabolic Rate
the amount of energy required to keep the body functioning at rest.
- increases with weight and height, decreases with age
- equation is approximation and doesn't account for different populations
- different for men and women
> higher if more fat free muscle (muscle has most significant effect on this)
> higher if more fat / adipose tissue
*average BMR = 1500kCal/day or 6280kJ/day
Diet Induced Thermogenesis (DIT)
The energy required for digestion, absorption and storage.
exercise-associated thermogenesis
units are METs (metabolic equivalents). 1.2kcal/min is energy required at rest for 70kg
human - this is 1 MET. something is 2 METs if requires double energy required at rest.
