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Level 4 - Concept Map (Biochemistry (Periodic Table (Elements, Atoms,…
Level 4 - Concept Map
Biochemistry
Photosynthesis
Glycolysis
Starting point of metabolism
Electron Transport Chain and ATP
ATP is the currency for energy
Occurs in mitochondrial matrix
ATP synthesised during glycolysis
Periodic Table
Elements
Atoms
Protons
Electron
Nuclues
Isotopes
Electronegativity
Bonding
Ionic and Covalent
Octets
Molecular Geometry
VSEPR Theory
Molecular Shape
Acids, Bases, pH
Amino Acids and Proteins
Functions of Amino Acids
Building blocks for protein
Amino Acids in Metabolism
Biologically active amino acids
Chemical Messengers
Metabolic Intermediate
Structure
Sugars and Isomerism
Isomers
Chirality
Stereoisomerism
Redox
Loss/ gain of electrons
Clock reactions
Carbohydrates
Metabolism
Storage
Structure
DNA, Glycoproteins, Glycolipids
Enzyme Kinetics
Michaelis - Menton Equation
DNA
Replication
Base pairing
DNA Polymerase
Mutations
Genetic Engineering
Recombinant DNA
Plasmid
Vectors
Restriction Endonucleases
Thermodynamics
Laws
Energy can not be created or destroyed
Gibbs free energy
Bioenergetics
Metabolism
Catabolism and Anabolism
ATP Hydrolysis
Human Physiology
Homeostasis
Feedback Cycles
Organisation of the human body
Maintain of body's internal environment
Types of Body Tissue - Histology
Epithelial Tissue
Connective Tissue
Muscle Tissue
Nervous Tissue
Membrane Potential and Neural Conductance
Action Potentials
All or Nothing Phenonmenon
Voltage- gated Sodium Channels
Refractory Periods
Sodium - Potassium Pump
Muscle Physiology
Types of muscle
Smooth Muscle
Cardiac Muscle
Skeletal Muscle
Functions
Movement
Excitable
Action Potentials
Contractile
Extensible
Elastic
Thermoregulation
Metabolism
Endocrinology
Haemodynamics
Cardiac Cycle
Intrinsic Regulation
Systole and Diastole
Extrinsic Regulation
Exercise Physiology
Respiratory and Cardiovascular system changes to short term exercise
Breathing rate
Blood Pressure
Heart Rate
Douglas Bags - expired CO2
Respiration
Gas Laws
Charles Law
Boyles Law
Daltons Law
Henrys Law
Mechanisms of Ventilation
Atmospheric Pressure
Physiology of Blood
Red Cells
White Cells
Platelets
Plasma
Blood Groups
A, B, AB, O
Anaemia
Leukaemia
Endocrine System
Homeostasis
Exocrine and Endocrine Glands
Hormones
Water Soluble
Lipid Soluble
Receptors
Pancreas
Insulin Secretion
Renal System
Glomerular Filtiration
Fluid Balance
Digestion
Nutrients
Role of the GI Tract
Accessory Organs
Absorption of nutrients
Diffusion
Active Transport
Transport of nutrients
Transport across membranes
Nervous System
Automatic Nervous System
Parasympathetic
Sympathetic
Neurotransmitters
The Synapse
Action Potentials
Cell Biology
Cellular Diversity
Cell Theory
Tree of Life
Cell Types
Prokaryotic
Bacteria
Archea
Eukaryotic
Cell Cycle
Cell Membrane and Transport
Membrane Proteins
Fluid Mosaic Model
Phospholipids
Active Transport
Passive Transport
Diffusion
Osmosis
Microscopy
Spectophotometry
Cytoskeleton
Cytosol
Transport of metabolites
Protein Biosynthesis
Signal Transduction
Glycolosis
Cytoplasm
Plasma membrane
Mechanical Stiffness
Dynamic Assembley
Polarity
Microtubules
Endomembrane
Nuclear Envelope
Endoplasmic Reticulum
Golgi Apparatus
Lysosome
Genetics
Genetic Variation
Genotype and Phenotype
Environmental Factors
Punnet Squares
Genome
DNA
Replication, Translation, Transcription
Mitochondria and Chloroplasts
ATP
Oxidative Phosphorylation
Electron Transport Chain
Photosynthesis
Respiration
Mitosis and Meiosis
Cell Division
Somatic
Germinal
Metaphase
Interphase
Prophase
Anaphase
Telephase
Disease causing microbes
Cell Fractionation
Principles of Nutrition
Macronutrients
Carbohydrates
Simple Carbohydrates
Monosaccharides
Disaccharides
Complex Carbohydrates
Glycogen
Starch
Fibres
Metabolism, Digestion and Absorption
Glycaemic Index
Food Sources
Fats
Metabolism, Digestion and Absorption
Lipids
Simple Lipids
Saturated Fatty Acid
Monounsaturated Fatty Acid
Polyunsaturated Fatty Acid
Compound Lipids
Miscellaneous or Derived Lipids
Food Sources
Proteins
Metabolism, Digestion and Absorption
Amino Acids
Essential
Valine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Isoleucine, Leucine, Histidine
Non - Essential
Glutamin, Glycine, Hydroxyproline, Proline, Serine, Tyrosine, Alanine, Arginine, Asparagine, Aspartic Acid, Cysteine, Cystine, Glutamic Acid
Food Sources
What is food
What is nutrition
Micronutrients
Vitamins
Water Soluble
Vitamin, B1, B2, B3, B5, B6, B7, B9, B12 and Vitamin C
Fat Soluble
Vitamin A, D, E, K
Supplements
Minerals
Major minerals
Calcium, Phosphorus, Potassium, Sulphur, Sodium, Magnesium, Chloride
Trace elements
Iron, Zinc, Copper, Manganese, Iodine, Selenium, Chromium
Energy Balance
Genetics
Theories
Glucostatic
Lipostatic
Aminostatic
Set Point Theory
Energy Expenditure
Physical Activity
Diet Induced Thermogenesis
Climate/ Temperature
Energy Intake
Metabolic Biocehmistry
Anabolism
Catabolism
Glycolysis
Enzyme Kinetics
Co-enzymes
Inhibitors
Allosteric Enzymes
Co-factors
Michaelis - Menton equation
Understanding Scientific Research
How to carry out research
Importance of scientific research
Standard laboratory techniques
Food and Hygiene
Literature review
Ethics
Nutritional Assessment
Anthropometry
Body Measurements
Growth
Composition - measuring body fat and fat free mass
Biochemical Approach
Nitrogen Balance - protein status
Electrolytes - hydration status
Haemoglobin - iron status
Cholesterol
Functional Approach
Muscle function - grip strength
Neurological - movement and reflexes
Clinical Approach
Assessing Dietary Intake
Retrospective
Diet History
24 Hour Recall
Food Frequency Questionnaries
Prospective
Weighed food inventory/ food diary using food scales
Food diary using household measures
Considerations that influence choice of dietary intake
Dietary Reference Values
Food Based Dietary Guidelines
Statements intended to inform and guide food choices and consumption
Referred to foods and often based on food groups
Based on population goals and are set for populations not individuals
Amounts of nutrients required per day for optimum physiological function
Only deal with essential nutrients
Professional Standard in Nutrition
Being a competent professional
Experience
Knowledge
Skills
Training
Exercise, Nutrition and Health
Energy In - Energy Out
ATP
Energy Expenditure
BMR
Thermic Effect of Food
Physical Activity
Energy Intake
Schofield's Equation
Metabolism
Energy Metabolism
How fast the body uses its energy stores
Metabolic Rate
BMR
RMR
BEE
REE
Energy Sources
Estimating REE
Genetic Factors
Somatotypes
Exercise
Macronutrients
Anthropometry
Practical Assessment
Body Composition
BMI
Body Fat Percentage
Skin Fold Thickness
Girth Measurements
Responses to Physical Activity
Acute Responses
Immediate Responses
Exercise Intensity
Moderate
Heavy
Severe
Respiratory Rate
Tidal Volume
Minute Ventilation
Lactic Acid and Exercise
Cardiac Output
Objective and Subjective Measures
Chronic Responses
Long Term Impacts
Anaerobic and Aerobic Exercise
Cardiac Hypertrophy
Plasma Volume
Heart Rate and Stroke Volume
Training Intensity, Duration and Frequency
Douglas bags practical
Cardiovascular responses
Public Health Nutrition
Non-communicable Diseases
Communicable Diseases
Over Nutrition
Obesity
Energy Imbalance
BMI Ranges
Fat Storage
Under Nutrition
Under nourishment
Marasmic Child
Treatment
Kwahiorkor
Science, History, Philosophy and Practice
Statistics
Punnet Squares
Central Tendencies
Mean
Median
Mode
Measures of Dispersion
Quartiles
Ranges
Standard Deviation
Normal Distributions
Skewness
Samples
Statistical Variables
Quantity
Discrete
Continuous
Category
Nominal
Ordinal
Descriptive Statistics
Inferential Statistics
Estimating Parameters
Professionalism and Ethics
Philosophy
Epistemology
Metaphysics
Deduction
Induction
Experimental Design
Conducting a clock reaction practical
Graphs
Pie Chart
Histogram
Bar Chart
Scatter Plot
Scientific Communications and Literature
Methods of communication between scientists
Scientific Theories
Different types of Scientific Papers
Level 5 - Concept Map
Applied Nutrition
Appraisal of Published Research
Importance of labelling figures and tables
Energy Requirements
Schofield Equation
Genetic Modification
Nutrient Bioavailability
Systematic Factors
Bio- accesability
Intestinal Factors
Food Product Development
Calorie Reduction
Fundamentals of Communication
Schramm's model of communication
Dietary Assessment
Nutritools
DAPA Toolkit
Nutritics
Food diary
Recall to code
Nutritional Analysis
INTERMAP Portion Sizes
Retrospective
Food Frequency Questionnaires
Diet History
24 Hour Recall
5 Step Multiple Pass Method
Quick List
Forgotten Foods
Time and occasion
Describe the food/ Amounts
Final Probe
Prospective
Food diary using household measures
Weighed food inventory/ food diary using food scales
Considerations that influence choice of dietary intake
Using Data
Reporting Errors
Random and Systematic Errors
Impact of errors
Means to avoid, reduce and control errors
SPSS
Variables
Nominal
Interval
Ordinal
Ratio
Boxplot Graphs
Statistical Terms
Statistics
Descriptives
Mean
Standard deviation
Variance
Median
Minimum
Maximum
M-estimators
Outliers
Percentiles
Data inaccuracies
Demystifying scientific articles
Validation Techniques
Heteroscedasticity
Biomarkers
Metabolic Efficiency
Absorption
Metabolism
Validating against other methods
Reliability
Test- retest reliability
Internal consistency reliability
Inter-rater reliability
Bland Altman Plots
Correlation Coefficients
Construct Validity
Criterion Validity
Content Validity
Measuring Diet Quality
Dietary Quality Inditicators
Healthy Eating Index
Food Group Systems
Dietary Reference Values
Amounts of nutrients required per day for optimum physiological function
Food Based Dietary Guidelines
Based on population goals and are set for populations not individuals
Statements intended to inform and guide food choices and consumption
Referred to foods and often based on food groups
Reference Intakes
Based on maximum amounts for average adult
7 Mandatory Nutrients
For food labelling purposes
Tailored Food Recipes
Acceptable Macronutrient Distribution Range
Provides a range broad enough to cover the macronutrient needs of most active individuals
Food Irradiation
Public Concerns
Often referred to as 'cold pasteurisation' as it doesn't raise the temperature of the food during processing.
Radiation Dose
Controlled by intensity of radiation and length of time food is exposed to the source
Unit for absorbed dose is Gray (Gy)
Radioactivity
Particles emitted from nuclei as a result of nuclear instability
Unit of radioactivity - the becquerel (Bq)
Radura Symbol
Ionising Radiation
X-Ray Source
Electron Beam
Prolong shelf life, improve microbiologic safety, reduce the use of chemical fumigants and additives
Research Methods
Scientific Questions
Has to be testable
Proved or disproved
Gathering Evidence
Begins with anecdotes
Needs to be systematic
Testing for association and causation
Types of Study
Experimental
Mostly happen in laboratorys
They are prospective
Observational
Happen in the wild
Can be prospective but more likely retrospective
Affected by confounding variables
Confounding Variables
Variables that can affect the outcome but that are not the treatment
Independent and Dependent Variables
Blocking
A way of dealing with confounding variables
Blinding
Used to avoid bias from the experimentalists
Research
Quantitative
Requires data analysis
Will be measurable evidence
Qualitative
Involves techniques like focus groups. interviews and participant observations
Aims and Objectives
Null Hypothesis
Assumption made by the researcher
Alternative Hypothesis
Rejection of the null hypothesis
Basics of Probability
Mutually exclusive events
Addition Rule
Multiplication Rule
Independence
Binomial Distribution
Central Limit Theorem
Variables
Quantitative
Discrete
Continuous
Qualitative
Categorical
Nominal
Ordinal
Inference
A predication made from the sample
SPSS
Identifying outliers
Testing for normality
Boxplot
Histograms
Mean
Normal Distribution
Median
Mode
Variance
QQ - Plots
Compares the quantiles of the data to the quantiles of a calculated dataset with the same mean and standard deviation
Displaying Data
Pie charts
Scatter plot
Histogram
Continuous, interval data
Bar chart
Summarise nominal or ordinal data
Employability
Literature Reviews
Sources
Plagarism
Estimation and Confidence Intervals
Confidence interval is an estimator of the interval that is likely to contain the true value of the population parameter.
Upper and lower bounds
Regression
Health and Exercise Practices
Health practice interventions
Health and Wellbeing
Factors that influence a person’s efficacy & readiness for change
Psycho-physiological issues and health
Poor health practices on chronic disease in contemporary society
Facilitators and barriers to health change
Governmental policies
Human Behaviour, Self management and compliance to behavioural change
Thinking, eating and moving
Research Techniques in Nutrition and Exercise
Scientific writing
Scientific method
Anthropometry
BMI
Mortality
Energy in, energy out
Body Fat Percentage
Girth Measurments
Skin - fold thickness
Physical activity level
PARQ
Waist to hip ratio
Data Analysis
Bivariate tests
Regression models
Analysing research data
Normal distribution
Skewed data
Test of normality
SPSS
Submaximal testing and aerobic
capacity
Aerobic metabolism
Maximal oxygen uptake
Litres per minute
VO2 Max
Astrand Rhyming Tests
Heart rate
Physiological responses to exercise
Blood pressure
Force × Distance = Work
Ratings of perceived exertion
Borg Scale
Strength and Power
Muscle strength
Muscle power
Wingate Test
Grip strength measurements
Hand grip dynamometer
Maximal voluntary contraction (MVC)
Calculating the Cross-Sectional Area
Sports Drinks
Osmolality
Hypoosmotic
Hyperosmotic
Isoosmotic
Gastric emptying
Intestinal water influx
Osmometer
Palatability
Visual analogue scales
Observing commercially available sports drinks
Cost
CHO Content and type
Sweetners
Salt
Sodium
Ingredients mentioned
Consent and allergy check
Energy Expenditure
Indirect calorimetry
Use the breath-by-breath gas analyser (Cortex and Quark)
Schofield equation
Basel metabolism
Resting metabolism
Meal Comparisons
Blood parameters
Blood glucose
Nutritional status of individual
Identify subclinical states
Glycaemix index (GI)
Palatability
Satiety
Changes to blood composition
Metabolic Biochemistry
Nitrogen Fixation
Amino Acids
Amino Acid Deficiency
Protein Turnover
Nitrogen Balance
Urea cycle
Metabolism
N - Metabolism
Lipid Metabolism
Catabolic reactions
Anabolic reactions
Carbohydrate Metabolism
Thermodynamic Laws
Gibbs Free Energy Equation
Metabolite
Glycolysis
Metabolic pathway
ATP
Enzyme Kinetics
Protein Structure
Amino acids
Beta pleated sheet
Alpha Helix
Michaelis-Menten kinetics
Lineweaver-Burk plot
Eadie-Hofstee plot
Inhibitors
Regulation
Binding is reversible
Competitive
Uncompetitve
Non-competitive
Enzyme Regulation
Phosphorylation
Allosteric enzymes
Homoallostery
Activation by proteolytic cleavage.
Reversible covalent modification.
Cell Signaling
Signalling pathways
Extracellular signalling
GPCR and PKA activation
MAPK and phosphorylation (JNK)
Vitamins
Fat soluble
Water soluble
Carotenes
Deficiency
Different forms
Sources
Mechanism
Uptake
Diet in Health and Disease
Protein and Nitrogen Balance
Macro nutrients
Micro nutrients
Role in health and disease
Deficiencies
Requirements
Changes in requirements during the life course
Metabolism
Physiological processes
Function in the body
