Lecture 4

Question 1

Define nutrition?

Answer 1

The science of foods and the substances they contain and of their actions within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion). Nutrition studies the interaction between the individual and the environment mediated by food.

Question 2

Define diet?

Answer 2

The foods and beverages one consumes.
The quality of which affect quality of life.
The quality of which effects the risk of chronic diseases.

Question 3

What is environment?

Answer 3

It is our behavioral food choice.

Question 4

Define food (in nutrition sense)?

Answer 4

Production.
Distribution.
Hygiene.
Preparation. 
Food labels.
Meals.

Question 5

What is agent?

Answer 5

What we decide to put into our mouths.

Question 6

Define nutrition/diet?

Answer 6

Carbohydrates.
Proteins.
Fats.
Vitamins.
Minerals.

Question 7

What is host?

Answer 7

Our body. It is dictated by our genes. It is physiologically important as to how we (ourselves) digest food.

Question 8

Define body (in nutrition sense)?

Answer 8

Genetics.
Lifestyle.
Needs.

Question 9

What is a chronic disease (nutrition)?

Answer 9

A non-communicable disease.

Question 10

What does nutrition impact?

Answer 10

Progression and treatment of many chronic diseases.

Question 11

What are common dietary goals in disease prevention?

Answer 11

Maintaining appropriate body weight, consuming a diet moderate in saturated fat intake, choosing whole grains, and eating 5+ servings of fruits and vegetables.

Question 12

What do population guidelines aim to do?

Answer 12

Reduce risk factors for non-communicable disease and ensure adequate nutrient intakes.

Question 13

What is an acute nutrition deficiency?

Answer 13

A deficiency in which you can reverse it. For example ion deficiency. In the 1920s there was an ion deficiency, this caused an increase in size of your Thyroid gland. To reduce this, the Government put Iodine in salt on a population basis.

Question 14

How many deaths does nutrition cause in one year in NZ?

Answer 14

Estimated 11,000 (2 in 5 deaths).

Question 15

How many of these ‘nutrition’ deaths reflect diet? and how many reflect physical inactivity?

Answer 15

800-900 reflect diet.

2000-3000 reflect physical inactivity.

Question 16

How many guidelines are there regarding Population-specific food and nutrition?

Answer 16

There are 6.

Question 17

What is the 1st Guideline?

Answer 17

Enjoy a variety of nutritious foods every day including:

• Plenty of vegetables and fruit.
• Grain foods, mostly whole grain and those naturally high in fibre.
• Some milk and milk products, mostly low and reduced fat.
• Some legumes, nuts, seeds, fish and other seafood, eggs, poultry (e.g. chicken) and/or red meat with the fat removed.

Question 18

What is the 2nd Guideline?

Answer 18

Choose and/or prepare foods and drinks:

• With unsaturated fats instead of saturated fats.
• That are low in salt (sodium); if using salt, choose iodised salt.
• With little or no added sugar.
• That are mostly ‘whole’ and less processed.

Question 19

What is the 3rd Guideline?

Answer 19

Make plain water your first choice over other drinks.

Question 20

What is the 4th Guideline?

Answer 20

If you drink alcohol, keep your intake low.

Question 21

What is the 5th Guideline?

Answer 21

Buy or gather, prepare, cook and store food to ensure it is safe to eat.

Question 22

What is the 6a Guideline?

Answer 22

Body weight statement:

Making good choices about what you eat and drink and being physically active are also important to achieve and maintain a healthy body weight.

Question 23

What is the 6b Guideline?

Answer 23

Activity statements:

1. Sit less, move more! Break up long periods of sitting.
2. Do at least 2 & 1/2 hours of moderate or 1 & 1/4 hours of vigorous physical activity spread throughout the week.
3. For extra health benefits, aim for 5 hours of moderate, or 2 & 1/2 hours of vigorous physical activity spread throughout the week.

Question 24

Why is it important to eat lots of fruits and vegetables?

Answer 24

1. Reduces risk of Cancer and CVD.
2. Better weight control.
3. Provide: Vitamin K, A, C, Phytochemicals, Minerals, and Fibre.

Question 25

What is the anatomy of a grain?

Answer 25

Bran: Protects the seed. Produces: Fibre, B Vitamins and Minerals.
Endosperm: Energy for the seed. Produces: Carbohydrates, some Protein, some B Vitamins.
Germ: Nourishment for the seed. Produces: B Vitamins, Vitamin E, Minerals and Phytochemicals.

Question 26

What happens when whole grains are refined?

Answer 26

The Bran and the Germ are removed form the grain. The grain then looses the ability to produce Fibre, Minerals, Vitamin E, Phytochemicals and to produce majority of B Vitamins.

Question 27

Why is it important to eat grain foods?

Answer 27

1. Reduces risk of CVD and bowel cancer.

2. Better weight control.

Question 28

Why is it important to eat milk products (ones that are low in fat)?

Answer 28

1. Provide: Vitamin A, D, Calcium and Proteins.

2. Bone health.

Question 29

Why is it important to eat legumes, nuts, seed, fish, poultry and red meat with the fat removed?

Answer 29

1. Provide: Iron, Zinc, Vitamin A, E, Fatty acids.

2. Reduce risk of Cancer, CVD, and Diabetes.

Question 30

What is Osteoporosis?

Answer 30

Loss of mineral in the bone structure (usually due to lack of calcium). Rates are high in post-menopausal woman, and has a higher death rate than breast-cancer.