Sunday, 24 November 2019

TASK 9 SELF-REFLECTION ON LIPIDS

In studying the topic of lipids which taught by Dr. Dayang Salwani, I can describe the various groups of lipids and its function in our daily life. A lipid is a type of organic molecule found in living things and known as biomolecules that are soluble in organic solvents. It is oily or waxy. Fats are made from lipid molecules. The primary role of lipids in our body is to provide energy for muscles and body processes. Fat is energy dense, containing 9 calories per gram, whereas protein and carbohydrate contain only 4 calories per gram. About half of the fuel of our body needs when at rest or during everyday activity comes from lipids. If we consume more calories than we need in a day, the excess energy is stored as lipids in adipose cells. In addition, lipids perform biological function as it controls the intra and intercellular signalling molecules. Moreover, lipids in our body are essential for proper digestion and absorption of food and nutrients. Bile acids produced from lipids in our liver allow fat and water to mix in our intestines and aid in the breakdown and absorption of food. Lipids are then needed to transport the fat-soluble vitamins, A, D, E and K, from our intestines to our blood stream. Our cells use these vitamins to maintain the health of our vision, skin, bones, teeth and blood.
                 Lipids are classified into several groups which are fatty acids, triacylglycerol, glycerophospholipids, sphingolipids and isoprenoids. Fatty acids serve as energy for the musclesheart, and other organs as building blocks for cell membranes and as energy storage for the body. Fatty acids that are not used up as energy are converted into triacylglycerol. A triacylglycerol is a molecule formed by attaching three fatty acids onto a glycerol compound that serves as a backbone which can vary in length and hydrogen saturation. It is vital for energy establishment and important for regulating temperature. The triacylglycerol that we consume can be found in the adipocyte cells in our adipose tissue, where our body stores fat. Saturated fatty acids contain single bonds only. Fats containing saturated fatty acids are called saturated fats, for instance lard, butter, whole milk, cream, eggs, red meat, chocolate, and solid shortenings. An excess intake of saturated fat can raise blood cholesterol and increase the risk of developing coronary heart disease.

           In addition, the third group is glycerophospholipids which are the major lipid component in cellular membranes of all living organisms and the formation organelles membranes within cell which are responsible for the membrane being a bilayer. Glycerophospholipids also known as phospholipids, are key molecules that contribute to the structural definition of cells and that participate in the regulation of many cellular processes. Phospholipid metabolism is a major activity that cells engage in throughout their growth (Coppens & Tomavo, 2014). The properties of phosphoglyceride are play the crucial part in the structure of membranes, with a specific role in balancing and maintaining the structure of some proteinsenabling them a transporting or enzymatic function in or at the membrane. While sphingolipids are commonly functions in assuring the cell surface against harmful environmental factors by constructing a mechanically stable and chemically resistant outer leaflet of the plasma membrane lipid bilayer. Last group which is isoprenoids that function from pigments and fragrances to vitamins and precursors of sex hormones, for instances, steroidslipid vitamins and terpenes. Other commercially valuable isoprenoids are those used as flavourings, solvents, and raw materials for chemicals.

I create a mind map on the topic of LIPIDS to make it easier for me to refer back in the future.




References:
Coppens, I. & Tomavo, S. (2014). Biochemistry and metabolism of toxoplasma gondii. Retrieved from https://www.sciencedirect.com/topics/food-science/glycerophospholipid


Monday, 18 November 2019

TASK 8 SELF- REFLECTION ON CARBOHYDRATES


In studying the topic of carbohydrates which taught by Dr. Mickey Vincent, I can describe the various types of carbohydrates and its function in our daily life. Carbohydrates is the most abundant biological molecules on Earth. Carbohydrates is produced through CO2 fixation during photosynthesis. Carbohydrates characterized as organic compounds with the empirical formula Cn(H2O)n which consists of carbon, hydrogen, and oxygen, with hydrogen : oxygen atom ratio of 2 : 1 (as in water). There are three classes of carbohydrates which are monosaccharides, disaccharides, and polysaccharides.

           First class is monosaccharides which is simply sugars are formed by only one polyhydroxy aldehydeidic or ketonic unit. Monosaccharides are classified according to the number of carbon such triose (C3H6O3), tetrose (C4H8O8), pentose (C5H10O5), hexose (C6H12O6), heptose (C7H14O7) and octose (C8H16O8). The common monosaccharides are glucose, fructose, and galactose. Each simple sugar has a cyclic structure and is composed of carbon, hydrogen and oxygen in ratios of 1:2:1 respectively. The most abundant monosaccharide is D-glucose, also called dextrose. Glucose in the blood is taken up into our body's cells and used to produce a fuel molecule called adenosine triphosphate (ATP) through a series of complex processes known as cellular respiration. Fructose also known as 'fruit sugar' which found in foods such as fruit, honey, some vegetables and soft drinks. Galactose is a component of lactose which is known as the 'milk sugar' and can be found in foods such as legumes, dairy products and dried figs. Dextrose 5% in water is injected into a vein through an IV to replace lost fluids and provide carbohydrates to the body. Dextrose 5% in water is used to treat low blood sugar (hypoglycaemia), insulin shock, or dehydration (fluid loss).


          Next, the second class is disaccharides which are formed when two monosaccharides join together by the dehydration synthesis reaction resulting in a glycosidic bond between the two monosaccharide molecules. The reaction produces water as a side product. The four major disaccharides are sucrose, lactose, maltose and cellobiose. Sucrose provides our body with the energy required to perform physical and mental functions. Our body breaks down foods such as sucrose and starch into fructose and glucose during digestion. The fructose and glucose are metabolized by our body to release energy to your cells. Moreover, sucrose also contributes to a major element in confectionery, desserts and cooks purpose. The uses of sucrose are for sweetening in which its fructose component, that has almost double the sweetness of glucose, makes sucrose distinctively sweet in comparison to other carbohydrates. It can also act as a food preservative when used in sufficient concentrations. Lactose is a type of sugar, naturally found in milk and dairy products.Lactose-free milk has the same nutrient profile as regular cow's milk, so we still get the same vitamins, minerals, calcium, and protein, without the discomfort. Studies have found that a diet which includes low-fat dairy products may lower our blood pressure and decrease our chances of developing type 2 diabetes. In the intestine, lactose is transformed by lactase, an enzyme, into glucose and galactose, both simpler sugars, which are used by our body for energy and various functions. Maltose is a disaccharide that is made up of two glucose units and classified as reducing sugar. It is useful in making hard candies and an inexpensive sweetener. Maltose is found in starchy grains, vegetables and fruits. It is useful as a low-cost sugar source in the form of high-maltose corn syrup. Cellobiose is a disaccharide with the formula C12H22O11Cellobiose, a reducing sugar, consists of two β-glucose molecules linked by a β(1→4) bond. Cellobiose can be used as an indicator carbohydrate for Crohn's disease and malabsorption syndrome.

          The third class is polysaccharides. There two types of polysaccharides which are homopolysaccharides (all one type of monomer) such as glycogen, starch, cellulose, chitin and heteropolysaccharides (different types of monomers) for instance hemicellulose, peptidoglycans and glycosaminoglycan. Starch is made of polymers of α-D-glucose units and known as the principal food reserve in plants whereas glycogen is the storage polysaccharides in animal. Chitin is the main component of the cell walls of fungi, the exoskeletons of arthropods such as crustaceans, crabs, lobsters and shrimps and insects. Cellulose is the principal food reserve in plants while hemicellulose function as supporting material in the cell wall. Glycosaminoglycan's natural uses in the body include heparin as an anticoagulant, hyaluronate as a component in the synovial fluid lubricant in body joints, and chondroitin which can be found in connective tissues, cartilage and tendons while peptidoglycan provides rigid support to bacterial cells and maintains the characteristic shape of the cell. Peptidoglycans also allows bacterial cell to withstand media of low osmotic pressure, such as water.

I create a mind map on the topic of CARBOHYDRATES to make it easier for me to refer back in the future.




Saturday, 16 November 2019

TASK 7 FILA TABLE PROBLEM-BASED LEARNING 1


FACTS
IDEAS
LEARNING OUTCOME
ACTION
1.      Tired, abdomen swelling, arms leg thin, ribs poking to the chest
1. Why did she feel tired?
1.       One of the reasons why he can feel tired is lack of sleep. Late nights can take a toll on energy level. Most adults need between seven and nine hours of sleep each night. If we get into a habit of staying up late, we are putting our self at risk for sleep deprivation. Besides that, being tired all the time can also be a sign of vitamin deficiency. This could include low levels of vitamin D, vitamin B-12, iron, magnesium, or potassium. The easiest way to banish tiredness is to make adjustments to our diet. Eating a healthful and balanced diet can make the world of difference to how we feel (Higuera, 2019).
We get the information from internet resources.
2.      Hair started to change colour and fall out
1. Why did her hair fall out? 

2.How to prevent hair loss?

3.What causes the hair colour to change?
1.  First and foremost, hair follicle cells have a high turnover. Their active metabolism requires a good supply of nutrients and energy.
Causes of the falling hair:
·         A caloric deprivation or deficiency of several components such as proteins, minerals, essential fatty acids and vitamins can lead to hair loss.
·         Extreme mental stress or anxiety.
·         Lack of vitamins such as vitamin D, vitamin C, vitamin A and also lack of fats.
·         Lack of protein, poor diet and drastic weight lose also one of the causes of hair loss.

2.      How to prevent this hair loss issues.

·         regularly wash hair with mild shampoo and also need a suitable vitamin for hair loss.
·         we need to enrich diet with protein because a protein makes a structure of hair which is in type of fibrous protein.
·         we also need to scalp massage with essential oils because it will help hair to remain active.

3.      Causes the hair colour to change
-          The changes of hair colour caused by a vitamin B-12 deficiency. Vitamin B-12 deficiency is associated with a condition called pernicious anaemia, which is when your body can’t absorb enough of this vitamin. Your body needs vitamin B-12 for healthy red blood cells, which carry oxygen to cells in your body, including hair cells. A deficiency can weaken hair cells and affect melanin production.

We able to answer the question of ideas by finding hair loss details from pharmacist specialist at Summer Mall Watson.
3.      Lose appetite
1. What are the causes of lose appetite?

2.What is the effect of lose appetite?
1. Causes of loss of appetite:
-          Pregnancy
-          Metabolic problems
-          Chronic liver disease
-          COPD
-          Dementia
-          HIV
-          Hepatitis
-          Hypothyroidism
-          Chronic kidney failure
-          Heart failure
-          Cocaine, heroin, morphine, codeine, and antibiotics
-          Chemotherapy

2.      Leptin is a hormone, made by fat cells, that decreases your appetite. Ongoing appetite loss may lead to serious complications. These include weight loss, not getting the nutrients that the body needs, and fatigue and weakness from muscle loss. In addition, the changes in appetite are common with cancer and cancer treatment. People with poor appetite or appetite loss may eat less than usual, not feel hungry at all, or feel full after eating only a small amount (“Appetite loss,” 2018).

We found out the causes and effects of loss appetite by using Biochemistry note slides in the cofactors and vitamin topic which provided by Dr. Dayang and Dr. Mickey.
4.      Her body become thin and fat at the same time
-Why did her body become like that?
Because of poor nutrition which means the amounts of nutrition intake is not in the right amount, such as lack of protein. Protein is very important in our body because it helps in repair and make new cells. Limited supply of food that contain protein can lead to abnormal body parts or appearance. One of the diseases that will lead to is kwashiorkor which a failure to grow and gain weight. The symptoms of kwashiorkor are loss of muscle mass and enlarged tummy.
We analysed the condition of malnutrition’s body by observing video at Eleaps.
5.      Family members (brother) always tired and lose focus by falling asleep
-What is the daily routine of the family members?
- A family need to prepare and eat meals together and spend family time, like regular walks after dinner or movie nights. Then, let us having family meetings, or just taking turns talking about the day and also spend special one-to-one time with parents.
We defined the daily routine of family members by searching in the Internet.
6.      Medical treatment
1. What kind of medical treatment for malnutrition?
2.What are the symptoms of malnutrition?
3. What are the effects of malnutrition?
4. How long the treatment will be conducted for malnutrition?
5.Can malnutrition cause mental illness?
6. Does this disease lead to death?
1. Medical treatment for malnutrition:
-          Dietary changes, such as eating foods high in energy and nutrients
-          Give support for families to manage underlying factors affecting the child's nutritional intake.
-          Undergo treatment for any underlying medical conditions causing their malnutrition. The last one is consuming vitamin and mineral supplements.
-           
2.      Symptoms of malnutrition:

-          Weakness of muscles and fatigue. The muscles of the body appear to waste away and may be left without adequate strength to carry out daily activities.
-          Tiredness all day and lack of energy. This may also be due to anaemia caused by malnutrition.
-          Increased susceptibility to infections, delayed and prolonged healing of even small wounds and cuts, irritability and dizziness.
-          The skin and hair becomes dry. Skin may appear dry, and flaky and hair may turn dry, lifeless, dull and appear like straw.
-          Nails may appear brittle and break easily.
-          Suffer from persistent diarrhea or long term constipation.
-          Menstruation may be irregular or stop completely in malnourished women.

3.      Effects of malnutrition:

-          Failure to grow at a normal expected rate in terms of weight, height or both.
-          Irritability, sluggishness and excessive crying along with behavioral changes like anxiety, attention deficit are common in children with malnutrition.
-          The skin becomes dry and flaky and hair may turn dry, dull and straw like in appearance.
-          Hair loss
-          Muscle wasting and lack of strength in the muscles.
-          Limbs may appear stick like. Swelling of the abdomen and legs. The abdomen is swollen because of lack of strength of the muscles of the abdomen. This causes the contents of the abdomen to bulge out making the abdomen swollen. Legs are swollen due to edema.


4.      How long the treatment will be conducted for malnutrition is depending on the cause and severity of the disease itself. The treatment can be conducted either at home or in the hospital. At home, they will be advised to increase energy (calories), carbohydrates, vitamins, minerals and proteins. People with severe malnourishment may need artificial nutritional support, either through a tube or intravenously (Brazier, 2017). The patient that suffer from malnutrition will be closely monitored for progress, and their treatment will be regularly reviewed to ensure their nutritional needs are being met (Brazier, 2017).

5.      Depression is common in malnutrition. This could be both a cause as well as an effect of malnutrition. There are also have symptoms of malnutrition in children such as growth failure.

6.      Starvation is a severe deficiency in caloric energy intake, below the level needed to maintain an organism's life. It is the most extreme form of malnutrition. In humans, prolonged starvation can cause permanent organ damage and eventually, death.
We found out the medical treatment for malnutrition, differentiate the malnutrition symptoms between adults and children and analyse the consequences of malnutrition suffer by referring through the video provided in Eleaps.
7.      Normal food could make the disease became worse
-What is the best food to treat malnutrition?
-          Food-containing high level of protein such as milk, fish, eggs and peanuts.
-          Food that are rich in carbohydrate such as sweet potatoes, rice and cassava.
-          Vegetables and fruits such as oranges and papayas because they are rich in vitamins and minerals that will protect our body from diseases. 
We able to explain the types of food which malnutrition should to avoid from consuming and determine the healthy food to cure malnutrition by searching from Internet sources.
8.       Balanced diet
-What is the composition of a balanced diet?
A balanced diet includes six main nutrients which are fats, protein, carbohydrates, fibre, vitamins, and minerals.
-          Fats can be found in fatty food such as butter, oil and cheese.
-          Protein also helps in building muscle and it is found in meat, eggs, chicken, etc.
-          Carbohydrates provide us some of energy. It also can be found in rice, wheat, bread, etc.
-          Minerals and vitamins and also fibre improve the body’s resistance to disease and it also can be found from vegetables and fruits.
We able to indicate the composition of a balanced diet by using the information provided in the trigger video and also classified it with easier ways.
9.      Children who were malnourished are prone to diseases such as cholera, diarrhoea and malaria
-What is the relationship between malnutrition and those diseases?

-What is diarrhoea, cholera and malaria?
1. Firstly, malnutrition makes them more susceptible to cholera; diseases create more malnutrition a vicious combination. Second, undernutrition increases the incidence and severity of diarrhoea and diarrhoea is detrimental to nutritional status. Moreover, infection and micronutrient deficiencies including zinc deficiency can induce immunodeficiency in otherwise healthy children, increasing susceptibility to diarrhoea and other infections. Third, divergent results were reported on the effect of malnutrition on malaria risk. While no consistent association between risk of malaria and acute malnutrition was found, chronic malnutrition was relatively consistently associated with severity of malaria such as high-density parasitemia and anaemia.
2.
-          Cholera is an infectious disease that causes severe watery diarrhea, which can lead to dehydration and even death if untreated. It is caused by eating food or drinking water contaminated with a bacterium called Vibrio cholera.
-          Malaria is a mosquito-borne infectious disease that affects humans and other animals. Malaria causes symptoms that typically include fever, tiredness, vomiting, and headaches. In severe cases it can cause yellow skin, seizures, coma, or death.
-          Diarrhoea is a condition in which faeces are discharged from the bowels frequently and in a liquid form.
We able to point up the relationship between malnutrition with others disease and define the meaning of diarrhoea, cholera and malaria by debating among the references that our group found.
10.  Breastfeed children under 2 years
-What are the benefits of breastfeeding?

-What is breastfeeding and the nutrients of breastfeeding?

Breastfeeding Benefits for Baby
Breast milk is nature's perfect baby food. It contains immunity-boosting antibodies and healthy enzymes that scientists have yet to replicate. There are several advantages of breast milk for babies.
Firstly, breastfeeding can protect the baby against allergies and eczema. If there's a history of either in your family, it may be especially beneficial for you to breastfeed. Proteins in cow's milk and soy milk formulas can stimulate an allergic reaction, while the proteins in human breast milk are more easily digested. Second, it also can reduce the risk of viruses, urinary tract infections, inflammatory bowel disease, gastroenteritis, ear infections, and respiratory infections. "The incidences of pneumonia, colds, and viruses are reduced among breastfed babies," says infant-nutrition expert Ruth A. Lawrence, M.D., a professor of paediatrics and OB-GYN at the University of Rochester School of Medicine and Dentistry in Rochester, N.Y., and the author of Breastfeeding: A Guide for the Medical Profession (Elsevier-Mosby). Additionally, formula-fed infants are three times more likely to suffer from ear infections than breastfed babies, and up to five times more likely to suffer from pneumonia and lower respiratory-tract infections. Third, milk from the mom may make the baby smarter. Research is still inconclusive, but studies are pointing toward breastfed babies having higher IQ scores later in life, even when taking socioeconomic factors into consideration. The fatty acids in breast milk are thought to be the brain boosters (Lucla & Hartshorn, n.d.).
Breastfeeding Benefits for Mom
The benefits of breastfeeding don’t only extend to your baby. It turns out that breastfeeding can boost the mom’s health as well.
First, one of the benefit is lowering the risk of breast and ovarian cancer. Studies show that women who breastfeed have less risk of these cancers later in life. Second, helps to lose pregnancy weight. Because milk production burns about 300 to 500 calories a day, nursing mothers tend to have an easier time losing pregnancy weight in a healthy way—that is, slowly and without dieting. "Breast milk contains 20 calories per ounce. If you feed your baby 20 ounces a day, that's 400 calories you've swept out of your body," says Lawrence. Moreover, may lower the risk of osteoporosis. According to Lawrence, women who breastfeed have a lower risk of postmenopausal osteoporosis. "When a woman is pregnant and lactating, her body absorbs calcium much more efficiently," Lawrence explains. "So while some bones, particularly those in the spine and hips, may be a bit less dense at weaning, six months later, they are denser than before pregnancy (Lucla & Hartshorn, n.d.).
We capable to specify the benefits of breastfeeding for baby and mom by searching in the Internet sources.
11.  Worms can cause malnutrition
-How certain worms can cause malnutrition?
Roundworm infection reduces the body's ability to use protein and to absorb fat, which worsens protein energy malnutrition. Other nutrient effects of roundworm infection are exacerbation of vitamin A deficiency and lactose and milk intolerance. For example, hookworm infections reduce food intake and increase nutrient wastage via vomiting, diarrhea, or blood loss. These effects exasperate protein energy malnutrition, anaemia, and other nutrient deficiencies. Hookworm infection reduces the work capacity and productivity of children and adults; increases maternal and fatal morbidity, premature delivery, and low birth weight, as well as the susceptibility to other infections; and reduces the rate of cognitive development. These social and economic consequences in turn reduce the ability of people and families to raise crops or earn enough money to buy food and other essentials. As many as 90% of the children in some areas of the developed world are infected with roundworm. More than 100,000 deaths in 1987 resulted from complications of roundworm infection such as intestinal obstruction.
We able to describe how worms work and how they affect the human body by watching a video from Youtube.
12.  Change in skin colour
-How malnutrition affects skin colour?
How malnutrition affects skin colour?
Firstly, a poor diet puts you at risk of an omega-3 fatty acid deficiency, and, as a result, you might notice skin and hair problems. Second, low vitamin D levels leave you more vulnerable to sun damage, negatively affecting the health of your skin. Third, a diet poor in vitamin C puts you at risk of developing scurvy, a condition that causes skin lesions.

We capable to solve the question ideas by searching information from the Internet which adequately in line with our Biochemistry learning.
13.  Loose skin under the bottom
-How malnutrition affects loosen skin under the bottom?
How malnutrition affects loosen skin under the bottom?
Loosen skin under the bottom is caused by a lack of protein in an otherwise ample diet. Muscles shrink to the point where bones protrude and loose skin may hang from the body. This is most notable in areas of the body that are normally well padded with fat. Bones in the face and ribs may appear especially prominent.

We able to answer the question ideas by discussing in a group using Internet sources that we got.
14.  Irritability which is crying with no tears
-How can someone cry without tears?
How can someone cry without tears?
Crying without tears is known as irritability. Irritability is defined as a feeling of agitation. Regardless of the term you use, when you're irritable, you're likely to become frustrated or upset easily. You might experience it in response to stressful situations. It may also be a symptom of a mental or physical health condition.
We capable to define the term ‘crying without tears’ and how malnutrition causes it by using Internet sources.





References:
Brazier, Y. (2017, December 4). Malnutrition: What you need to know. Retrieved from https://www.medicalnewstoday.com/articles/179316.php
Higuira, A. (2019, June 26). 12 Reasons You Feel Tired All the Time and What to Do About It. Retrieved from https://www.healthline.com/health/daytime-sleepiness/reasons-youre-tired#1
Lucla, C. A. & Hartshorn, J. (n.d.). The Benefits of Breastfeeding. Retrieved from https://www.parents.com/baby/breastfeeding/basics/the-benefits-of-breastfeeding/
Nichols, H. (2018, February 1). Why you feel tired all the time. Retrieved from https://www.medicalnewstoday.com/articles/320800.php#1
Vale, R. (2016, June 7). Effects of Malnutrition. Retrieved from https://richmondvale.org/en/blog/effects-of-malnutrition