Unit 1 : Basics of Nutritional Sciences

Question 1

What is Nutrition the study of ?

Answer 1

• Nutrients in food
• How nutrients are used in the body
• The human behaviours related to food

Question 2

What are some energy providing nutrients ?

Answer 2

• Carbohydrates
• Fat
• Protein

Question 3

What are some non energy containing nutrients ?

Answer 3

• Water
• Vitamins
• Minerals

Question 4

What are essential nutrients and what are some examples of it?

Answer 4

• they are nutrients that must come from food , because your body cannot make these in sufficient quantities
• Examples; Minerals, Essential fatty acids, linoleic and linolenic acid. also some Essential fatty acids like Arginine and tryptophan

Question 5

What are non essential nutrients?

Answer 5

• They are nutrients that the body is able to make sufficient amounts.

Question 6

Is Cholesterol essential or non essential ? Why?

Answer 6

It is non essential because the liver can produce it.

Question 7

What are conditionally essential nutrients and what are some examples?

Answer 7

• these are nutrients that your body can usually make enough of but during specific times it is unable to
• Amino acid histidine is needed in periods of growth( kids and adolescents need it through food, but healthy adults can make enough)
• Glycine is a non essential AA but it becomes essential during late pregnancy
• Vitamin K is produced for all kids and adults but newborns needed to be given a dose of vitamin K

Question 8

Define Kilocalorie/Calorie

Answer 8

• It is the amount of heat energy required to raise the temp of 1L of water by 1 degree celsius

Question 9

Define calorie

Answer 9

• It is the amount of heat energy required to raise the temperature of 1mL of water by one degree celsius

Question 10

How much Cal/g or kcal/g energy does each of the following provide ?
1. Carbohydrates
2. Fat
3. Protein
4. Alcohol

Answer 10

1. Carbohydrates = 4 Cal/g
2. Fat = 9 Cal/g
3. Protein = 4 Cal/g
4. Alcohol = 7 Cal/g

Question 11

What ages is the Canada’s Food Guide made for ?

Answer 11

• 2 years of age and above

Question 12

What are the 5 basic characteristics of Canada’s Food Guide ?

Answer 12

1. Adequacy - Adequate date that provides sufficient amounts of essential nutrients, fibre and calories
2. Balance - A diet that provides balanced amounts of all nutrients
3. Calorie control - Watch your portions ; know your body type
4. Moderation - Eat in moderate amounts
5. Variety - Eat a varied diet, from all food groups

Question 13

how is the nutrient density calculated?
e.g. 1 cup skim milk : 85 Cal ; 350 mg calcium

Answer 13

Calcium density : 350mg/85 Cal =4.11

Question 14

What are the proportions of foods on the Eat Well Plate recommend by Canada’s Food Guide ?

Answer 14

• half of the plate be fruits and vegetables
• 1/4 of the plate be Whole Grain Foods
• 1/4 of the plate be Protein foods

Question 15

What is the purpose of Nutrition labels in Canada ?

Answer 15

1. Standardize nutrition labelling and food claims
2. Help consumers make informed choices

Question 16

What type of foods have nutrition facts label on them and what type do not ?

Answer 16

• Almost all pre packaged foods have it
• Few products that are exempt include:
  1. Fresh fruit and vegetables
  2. Raw meat , poultry , fish and seafood
  3. Foods prepared to processed at the store : Bakery items, sausage, salads
  4. Foods that contain veery few nutrients : Coffee beans , tea leaves , spices
  5. Alcoholic beverages

Question 17

What type of information is on the Nutrition facts panel?

Answer 17

1. Serving Size
2. Actual amount of Calories
3. Actual amount of 13 nutrients
4. % daily value (DV)
5. List of ingredients
6. Allergy information
7. Certain nutrient information

Question 18

What percent of Daily value is too low or too high and what nutrients do you want to limit and what nutrients do you want more of?

Answer 18

• 5% DV or less is low
• 15% DV or more is high
• You want to limit fat , saturated fat , cholesterol, and sodium
• You want more of fibre , calcium and iron

Question 19

In the ingredients list , how are they ordered ?

Answer 19

• It is listed from the most weight to the least. (the largest amount is listed first)

Question 20

What is the major difference between Food allergy and food intolerance?

Answer 20

Food allergy involves a immune response but food intolerance does not even involve the immune system

Question 21

How is a food allergy detected by the body and afterwards, what actions are taken by the body ?

Answer 21

• Firstly, a food protein is mistakenly identified by the immune system as being harmful
• When the body detects any allergy for the first time, it starts creating antibodies called immunoglobulin E (igE)
• so when the body faces this same allergy again it starts to release the igE right away, alongside chemicals such as histamine

Question 22

What type of disease is the Celiac disease classified as ? and what product are the symptoms triggered by ?

Answer 22

• Genetic disease
• It is triggered by Gluten

Question 23

What is the cure for food allergies and what is the emergency treatment for it ?

Answer 23

• There is currently no cure , only way to prevent allergic reactions is to avoid the specific foods responsible
• Emergency treatment is an EpiPen

Question 24

What are the consequences if the food manufacturer fails to declare the presence of priority allergens and gluten sources on the label of a prepackaged food product?

Answer 24

• It could be in violation of the Food and Drugs Act and the Safe Foods for Canadian Act.
• If so , the food can be recalled.

Question 25

What is Lactose intolerance and what are the symptoms of it ?

Answer 25

• It is the impaired ability to digest lactose due to reduced amounts of the enzyme lactase.
• Symptoms: Nausea , Pain , Diarrhea and gas