exci 233 Flashcards
(42 cards)
keto diet %
5% carbs, 70% fats, 25% protein
paleo diet %
30% carbs, 40% fats, 30% protein
recommended vitamin D intake
600 IU (15 micrograms) per day
Canada ranking food security
7th worldwide
4 initiatives within food policy
increasing access to affordable food, improving health and food safety, conserving our natural resources growing higher quality food
pastoralism
animals are released for grazing
food groups at conU
frigo vert , challenge food culture
peoples patato
soup kitchen based on donations
soluble vs insoluble fiber
soluble slows digestion, lowers blood cholesterol whereas insoluble speeds food through digestive tract avoiding conspitation
subcutaneous vs visceral fat
subcutaneous: under skin, less harmful
visceral: around organs, linked to disease
sarcopenia obesity
low muscle high fat
high glycemic response
refined carbs (pasta…), low fibre protein fat), digest quickly, blood sugar spike
low glycemic response
high protein fibre fat, slow digestion, gradual blood sugar rise
High Omega-6:Omega-3 Ratio
Promotes chronic inflammation, leading to tissue damage and disease.
Balanced Omega-6:Omega-3 (via Mediterranean Diet)
Supports inflammation resolution and better health.
Mediterranean diet
fruits, vegetables, whole grains, fish, olive oil)
Omega-3 Sources:
Salmon, sardines, mackerel.
Flaxseeds, chia, hemp, walnuts, algae.
carbohydrates
fruits, veggies, whole grain
omega 3 sources
fatty fish, nuts, seeds, olive oil
probiotics vs prebiotics
probiotics: beneficial bacteria that supports gut health (kimchi, sauerkraut, miso)
prebiotics: non digestive fibres that feed good bacteria(garlic, onions, banana)
supplements vegans should take
b12, iodine, vitamin D, omega 3
supplement
north hem: vitamin D
no fish: omega 3
daily recommendation
1500-2000 IU
food sources high in iodine
table salt, seaweed, eggs