Chapter 1 Flashcards
(29 cards)
1
Q
nutrition
A
- science that studies the interaction between organisms and the food they consume
2
Q
essential
A
- can only get it from food
3
Q
before fast food
A
- no box stores - more time getting ingredients
- less variety
- more prep
- people ate together, slower, reasonable portions
4
Q
fast food era
A
- more food purchased conveniently
- less prep
- more meals outside of the home, separately
- larger portions
5
Q
primary health concern before
A
- getting enough food, famine
- still an issue in some areas
6
Q
primary health concern today
A
- obesity
- chronic diseases that stem from obesity
7
Q
emerging health concerns
A
- optimal health
- environmental issues
8
Q
the canadian community health survey
A
- collect info from canadians health
- results: only food group canadians get enough of is meat and alternatives
- people need more fruit and veg, calcium, whole grains
- rise in cancer, heart disease stroke
9
Q
macronutrients
A
- nutrients needed in large amounts
- carbs
- proteins
- lipids
10
Q
carbs
A
- mostly sugars and starches
- fiber is exception - doesnt provide energy
- also in fruit and veg
11
Q
lipids
A
- fats: solid at rt
- oils: liquid at rt
- concentrated form of energy
- trans fats: metabolic poison
12
Q
protein
A
- cant efficiently provide energy
- essential for growth, maintenance, repair
- must have all amino acids for a complete protein
- animal proteins complete, plant not
- plant better for health and sust
13
Q
micronutrients
A
- found in most food
- minerals dont degrade but vitamines do
- dont provide energy but is a cofactor in the system
- small amounts required
14
Q
enriched vs fortified
A
- fortified: adding micronutrient that wasnt there initially
- enriched: nutrients lost during processing so put some back in, but only a fraction
15
Q
water
A
- important for kidneys
- doesnt have to be water
16
Q
composition of the body - h2o
A
- water is lost quickly and must be replenished
- everything else lost slower
- muscles store more water than lipids
17
Q
weight balance (cals in n out)
A
- eat more calories than you burn: gain
- eat less calories than you burn: lose
18
Q
what is used in forming structures
A
- proteins from ligaments and tendons that attach to muscle and bone
- lipids and proteins make up membranes that surround cells
- calcium and phosphate make bone
19
Q
regulation of bod
A
- homeostasis: state in which stable internal body environment is maintained
- nutrients play a role in maintaining homeostasis
- water regulates body temp and reactions
20
Q
food availabilty
A
- geography plays a role
- income and sociocultural factors
21
Q
food security
A
- concern that there isnt enough nutritional food to eat at all times
- in 2012 3 million canadians lived w food insecurity
22
Q
nutrient density
A
- nutrient content vs energy content
- foods that provide good benefits over pure energy
- healthy
23
Q
eat a variety of foods
A
- not one food provides all nutritunets
- variety helps us to get all necessary nutrients
24
Q
scientific method
A
- unbiased
- peer reviewed
- evidence based
25
what makes a good experiment
- quantifiable data (can we measure scientifically)
- appropriate experimental pop (is pop large enough and pertinent to study)
- proper controls
- control groups
- peer review for scientific interpretatoin of results
26
types of human experiments
- single blind study: subjects blinded, researchers know who is in groups
- double blinded, both researchers and subjects blinded
27
types of nutrition research
- observational studies can include epidemiolgy
- clinical trials: human intervention
- lab studies: controlled studies in research facilities
28
identifying reliable nutrition info
- does the info make sense?
- where did info come from?
- is info based on well designed, accurately interpreted studies?
- are results biased?
- have the results been replicated?
29
where to find reliable info
- government:
- non profit institutions
- peer reviewed journals
