Samenvatting van het boek 'Understanding Normal and Clinical Nutrition - 11th edition' en de bijbehorende hoorcolleges die worden gebruikt bij het vak 'Voeding' tijdens de BSc Gezondheidswetenschappen aan de Vrije Universiteit Amsterdam
Understanding Normal and Clinical Nutrition 11th Edition by Sharon Rady Rolfes, Kathryn Pinna and Ellie Whitney. ISBN 9781337517522, 1337517526. All Chapters 1-29. (Complete Download). TEST BANK.
Complete Test Bank Understanding Normal and Clinical Nutrition 11th Edition Rolfes Questions & Answers with rationales (Chapter 1-29)
Test Bank for Understanding Normal and Clinical Nutrition 11th Edition Rolfes | All Chapters 1-29 | Full Complete 2022 - 2023
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HC 1- MACRONUTRIËNTEN
Energie = De mogelijkheid om arbeid te verrichten – warmte, mechanisch, elektrisch, chemisch
Metabolisme:
- Anabolisme = Opbouw, van kleine -> grote moleculen
o Kost energie (ATP) – bv. fotosynthese
- Katabolisme = Afbraak, van grote -> kleine moleculen
o Levert energie (ATP) – bv. celademhaling
Kilocalorie = Eenheid om energie te meten: energie (warmte) nodig om temperatuur van 1 kg. water
1 graden Celsius te doen stijgen – 1 kcal = 4.18 kJ (1 newton/meter x 1000)
Energieprocent = Aandeel in aantal calorieën dat het eten levert.
- Meestal gebruikt voor aandeel macronutriënten en verschilt per populatie.
Energiedichtheid = energie/ gram – per voedingsmiddel/drankje/maaltijd
- Meeste invloed: Gehalte water en vet
Koolhydraten:
Belangrijkste energiebron – 45% van de energie-inname
- ADH: 40-70 van energie% uit KH
o Te laag: Spierweefselafbraak (eiwit -> glucose)
o Te hoog: Mogelijk te weinig eiwitten/vetten
Metabolisme KH:
- Koolhydraten (voeding) -> monosachariden – galactose, fructose & glucose
- Monosaccharides enter the capillaries of the intestinal villi travel to liver via the portal
vein galactose and fructose are converted to glucose in the liver glucose -> glycogeen
o Glucose glycogen (1/3 liver + 2/3 muscles)
Regulatie bloedsuiker:
High blood sugar: Promotes insulin release from the pancreas, which stimulates glycogen formation
or the glucose uptake from blood.
Low blood sugar: Promotes glucagon release from the pancreas, which stimulates glycogen
breakdown.
,Te veel koolhydraten:
- Carbohydrate -> glucose -> Used for: liver + muscle glycogen stores and body fat stores
Energiebronnen 2-3 uur na maaltijd:
- Liver and muscle glycogen stores -> glucose -> energy for the brain, nervous system and red
blood cells or energy for other cells.
- Body fat stores -> fatty acids -> energy for other cells
Energiebronnen bij langdurig vasten (24 uur):
- Glycogeen voorraad uitgeput – afbraak eiwitten EN VET:
Gestoorde bloedglucose regulatie: Diabetes
- Type I – Immune cells destroy ß-cells -> pancreas cannot secrete insulin
- Type II – Pancreas secrete sufficient insulin -> insuling resistance
Gevolg: Glucose cannot enter cells -> glucose increase in blood stream
Glycemische index (GI):
- Snelheid bloedglucose stijging na eten, max. hoogte glucose, snelheid daling glucose.
Monosacchariden – Glucose, fructose, galactose
Disacchariden – Maltose, sucrose/sacharose, lactose
Oligosacchariden – Bv. raffinose, stachyose
- Niet verteerd in dunne darm, maar omgezet door bacteriën in dikke darm – veel in
moedermelk.
o Nieuwe richtlijnen: Consumptie peulvruchten verlaagt LDL
Polysacchariden
- Glycogeen – opslag glucose mens/dier Sterk vertakt, veel plaatsen voor enzymatische
omzettingen indien glucose nodig.
- Zetmeel – opslag glucose in plant Polymeer van > 3000 glucosemoleculen
o Verteerbaarheid speelt een rol
Verteerbaar zetmeel = 4 kcal / gram (atwater)
Resistent zetmeel = <4 kcal / gram
Bv. groene banaan minder energie dan rijpe banaan
- Voedingsvezels – onverteerbaar plantenvoedsel-
o Onoplosbaar: Niet gefermenteerd door bacteriën in dikke darm
Nauwelijks/geen energie – indeling op basis van oplosbaarheid in water
Effecten in lichaam:
Houdt water vast- meer bulky feces
Versnelt darmpassage
Gezondheidseffecten:
Helpt tegen constipatie
Preventie diverticulosis, aambeien
, Mogelijk rol in gewichtscontrole (energie omlaag, verzadigingsgevoel
omhoog)
o Oplosbaar: Deels gefermenteerd door bacteriuen dikke darm
Veel in: Fruit, groenten, peulvruchten
Effecten in lichaam:
Cholesterolverlagend
Vertraging passage voeding door maagdarmstelsel -> vertraging
glucose absorptie
Vocht vasthouden en zachtmaken van feces
Gezondheidseffecten:
Geassocieerd met preventie H&V ziekten en DM2
o Fermentatie: Olisacchariden & deels oplosbare vezels – omzetting in kortketenige
vetzuren en gas, vetzuren als energiebron.
Zoetstoffen:
- Intensief – opgebouwd uit aminozuren en methanol (bv. aspartaam)
o Geen aanwijzingen voor schadelijke effecten gezondheid
H1.2 – THE NUTRIENTS
Nutrients: Substances the body uses for the growth, maintenance and repair of its tissues.
6 classes:
Nutrient Organic Inorganic Energy- Macronutrien Micronutrient
yielding t
Carbohydrate X X X
s
Lipids X X X
Proteins X X X
Vitamins X X
Minerals X X
Water X
The Energy-Yielding Nutrients: Nutrients that can be used to provide energy
- Energy measured in calories
o Carbohydrates – 4 kcal/ gram
o Proteins – 4 kcal/gram
o Lipids – 9 kcal/gram
Has a greater energy-density
- Alcohol provides energy as well – not a nutrient (yields 7 kcal/gram)
- Energy in the body: Due to breaking of the bonds – released as heat/electrical impulses
Not used: Storage
Other roles: Builds the body’s tissues + regulates activities.
Vitamins: Facilitate the release of energy + participate in activities throughout the body
- Vulnerable to destruction by heat, light and chemical agents – handle with care
Minerals: Influences fluid balance and distribution + in teeth/bones
- 16 essential nutrients
- Indestructable, can be bound to substances that interfere with the body’s ability to absorb
them.
Water: Provides environment in which nearly all body’s activities are conducted
- Metabolic reactions, supplies medium for transport (to/from cells).
, H4 – THE CARBOHYDRATES: SUGARS, STARCHES AND FIBERS
4.1. THE CHEMIST’S VIEW OF CARBOHYDRATES
Simple carbohydrates: The sugars
Monosaccharides – single sugars
- Chemical differences in arragements – accounts for difference in sweetness
- Types:
o Glucose- essential energy source for all body’s activities
o Fructose- sweetest of the sugars
o Galactose- only in very small amounts
Disaccharides – composed of pairs of monosaccharides
- Chemical reactions:
o Condensation – to make a disaccharide- H20 created
o Hydrolysis – to break a disaccharide- H20 added
- Types:
o Maltose (glucose + glucose) – produced when starch breaks down during
carbohydrate digestion/during fermentation process
o Sucrose (glucose + fructose)
o Lactose (glucose + galactose)
Complex carbohydrates: Starches and fibers
Polysaccharides – composed of chains of monosaccharides
- Types:
o Glycogen – stores glucose
o Starches – how plant cells store glucose
o Fibers – structural parts of plants
Dietary fibers: Nonstarch polysaccharides – not digested by human digestive
enzymes (some by GI tract bacteria)
Soluble fibers – dissolve in water, form gels (viscous) and are easily
digested in the colon (fermentable)
Insoluble fibers – don’t dissolve in water, don’t form gels and are less
readily fermented.
Functional fibers – if they have beneficial health effects (when extracted
from plants/manufactured and added to food/supplements)
Total fiber = dietary fibers + functional fibers
Resistant starches – escape digestion and absorption
Phytic acid: non-nutrient component of plant seeds – binds minerals in
insoluble complexes – excreted unused by the body
4.3. GLUCOSE IN THE BODY
Primary role: Supply cells with glucose for energy
- Adheres to molecules:
o Protein – change proteins shape and function glycoproteins
o Lipids – sugars alter the way cells recognize one another glycolipids
Carbohydrate Metabolism:
- Storing glucose as glycogen
- Using glucose for energy
- Making glucose from protein – gluconeogenesis (protein glucose)
o Protein-sparing action
- Making ketone bodies from fat fragments
o Ketone provides alternative fuel source during starvation
Ketosis – accumulation of ketones when production exceeds their use
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