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Questions and Answers
What is the definition of nutrition?
Nutrition is the utilization of foodstuffs by living organisms.
What is the caloric value of lipids?
Which of the following are macronutrients?
What percentage of daily energy should come from carbohydrates?
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The Basal Metabolic Rate (BMR) increases with age.
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What factor contributes to a higher BMR in individuals?
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The unit of energy in biological systems is __________.
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What is the role of carbohydrates in the diet?
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Which of the following is NOT a micronutrient?
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What is protein energy malnutrition?
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What is the respiratory quotient?
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Study Notes
Definition of Nutrition
- The utilization of food by living organisms.
- Body prioritises food for energy, then growth and tissue repair.
- Some biomolecules are synthesised by the body but the majority come from food.
Nutritional Constituents
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Macronutrients:
- Carbohydrates
- Lipids
- Proteins
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Micronutrients:
- Vitamins
- Minerals
Caloric Value of Food
- Carbohydrates: 4kcal per gram
- Proteins: 4kcal per gram
- Lipids: 9kcal per gram
Total Daily Energy Requirements
- Measured through heat output of the body.
- Calculated indirectly through oxygen consumption.
- Formula: Basal Metabolic Rate + Energy for Physical Activity + Specific Dynamic Action
- Specific Dynamic Action is the energy required for nutrient metabolism.
Basal Metabolic Rate
- Energy output required at rest (not asleep).
- Measured 12 hours after last meal.
- Important for maintaining basic bodily functions such as respiration, circulation, muscle tone, and visceral organ function.
- Influenced by:
- Body weight: Higher BMR with increased weight.
- Age: BMR decreases with age due to muscle being replaced by less active fat.
- Gender: BMR is higher in males than females due to females having higher fat content.
Carbohydrates
- Should make up 45-55% of the daily energy requirements.
- Main sources include starch, sucrose, and lactose.
- Cellulose is important for roughage and is not broken down by the body.
- Adequate carbohydrate intake can spare protein, as glucose can be made from protein breakdown through gluconeogenesis.
-
Glycemic Index:
- Measures how carbohydrates impact blood sugar levels.
- Refined carbs like white bread, polished rice, and breakfast cereals have a high glycemic index.
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