Food2150 set 1 Flashcards
(51 cards)
1
Q
What is Classical Nutrition?
A
(~1800s-1970s)
- Relationship between food and health
- Prevent nutritional deficiency (Macro &
Micronutrients)
2
Q
What is optimal nutrition?
A
1940s to 1990s
- Discovery of nutrients that prevent disease
- ‘right’ nutritional component was identified to prevent a disease
3
Q
What is molecular nutrition?
A
> 1990s
- Incorporates functional foods & nutraceuticals to personalize nutrition based on genetics
- specific molecules maintain wellness, i.e. prevent or prolong onset of a
disease versus control a disease as in optimal
nutrition.
- ~ 75% of our illnesses are diet related - how
do we find and eat the ‘right’ things?
- nutrigenomics: personalized nutrition according to genetic make-up
4
Q
What was the 1st Agricultural Revolution?
A
- Neolithic Revolution
- 11000 - 12000 years ago
- introduced farming
- Stock breading, no longer nomadic, stone milling
5
Q
What was the 2nd Agricultural Revolution?
A
- British Agricultural Revolution
- 1600’s to 1800’s
- basic farming
- crop rotation, clover to add nitrogen (fertilizer), deep plowing
6
Q
What was the 3rd Agricultural Revolution?
A
- Green Revolution
- 1950-today
- scientific farming
- high yielding seeds, chemical fertilizers, factory farms, machinery
7
Q
What did the Industrial Revolution do for the food industry?
A
- printing press, automobile, electricity Machinery to preserve & formulate ultra-processed foods from ingredients derived from whole foods
8
Q
What is the NOVA classification of Food?
A
Group 1 -Unprocessed or minimally processed
Group 2- Processed culinary ingredients
Group 3 –Processed foods
Group 4- Ultra-processed foods (UPFs)
9
Q
What causes metabolic syndrome?
A
Diets high in UPF
10
Q
What are side effects of Metabolic syndrome?
A
1) increased blood pressure,
2) high blood sugar,
3) excess body fat around the waist
4) abnormal cholesterol
5) High triglyceride levels
11
Q
What are Food swamps?
A
- Places devoid of grocery stores, farmers markets
- High in fast food, convenience stores, UPF
12
Q
When did the western diet start?
A
- post industrial revolution
- 10 000 years ago, intro of agriculture
- increase in yield and modified ingredients
- intro of animal husbandry (increase in fat consumption)
13
Q
What are elements that are in the body?
A
- 96% is CHNO
- 1.5% Ca
- 1% P
- trace amounts of K, Na, Cl, S, Mg
- ultra-trace (0.15%): Mn, Fe, Co, Cu, Z, Se, Mb, I (toxic at upper limits)
14
Q
What % of the body is made of water?
A
- 60% adult
- up to 80% of birth weight
- daily water intake: 1.5-2.5 L (water obtained from food -40% and beverages -60%)
- 30% extracellular (blood, lymph, digesta fluids, interstitial fluid)
- 70% intracellular (muscle, adipose cells)
15
Q
How is water lost from the body?
A
- urine (~50%)
- stool (10%)
- insensible losses (40%) (sweating)
- consumed during chemical reactions
16
Q
What does water do for the body?
A
- maintains blood volume, osmolarity
- removes body toxins
- transports nutrients via circulatory and lymphatic systems
- essential as reactant
- solvent to transport nutrients
- consumed during hydrolytic enzymatic reactions
17
Q
What is blood osmolality?
A
- tightly regulated physiological (homeostatic) parameters
- normal values: 275 to 295 mOsm/kg (mmol/kg)
18
Q
What is OsM?
A
- defined by osmoles of solute per liter, an osmole is one mole of dissolved and dissociated substance in water
- 1 mole of monosaccharide corresponds to 1 OsM, 1 mole of NaCl is 2 OsM as it dissociates into Na+ and Cl–
- colligative property: does not depend on molecular size or charge, is only affected by the concentration of dissolved solutes.
19
Q
What are the macronutrients?
A
carbs, lipids, proteins
20
Q
Describe carbohydrates
A
- Contain hydrogen (2X) carbon and oxygen (CH2O)
45–65% daily calorie intake (ATP & NADPH) - simple sugars, oligosaccharides, polysaccharides
- digestible (glycemic: dextrin, starch, glycogen) and non-digestible (non-glycemic: fiber)
21
Q
What is the glycemic index?
A
- based on carbs and their types
- more refined foods: easier to digest, for sugar it is higher than long-chain carbs
- blood glucose-raising potential of food compared to either white bread or glucose
22
Q
Describe lipids
A
- 20-35% calorie intake
- used for energy storage, hormone production, and cell
membrane integrity and absorption of fat-soluble
micronutrients - Triglycerides
- Glycerol esterified to 3 fatty acids
- Saturated (no double bonds) - Monosaturated (1 double bond) (cis and trans isomers)
- Polyunsaturated (>1 double bond) (cis and trans isomers)
- fat shuttles as chylomicrons
23
Q
What are chylomicrons?
A
- small intestine to the liver, and as it transits, the extracellular
enzyme lipoprotein lipase (LPL) found on the vascular endothelial surfaces, hydrolyzes circulating triglyceride-rich lipoproteins,
including chylomicrons and very low-density lipoproteins (VLDL) - After reuptake by the liver, cholesterol synthesis occurs and shuttles it through the body to tissues using the reverse
transport pathway as high-density lipoprotein (HDL) coated in ApoA, ApoC, and ApoE.
HDL transits through circulation, picking up excess cholesterol from tissues while delivering it to those needing
cholesterol or other lipoproteins - endogenous pathway synthesizes VLDL, coated in Ap0B100
, ApoC and ApoE,
while circulating fatty acids are cleaved off by LPL, converting VLDL into low-density lipoprotein (LDL).
VLDL leaves the liver containing 60% triglyceride, 18% phospholipid, 12% cholesterol, and 10% protein
LDL returns with 10% triglyceride, 22% phospholipid, 45% cholesterol, and 23% protein.
24
Q
Describe proteins
A
- made from 20 amino acids
- 10-30% dairy calorie intake
- -100-1000 of amino acids
Peptide < 10-30 (protein fragments) - no advantages of fast or slow digesting proteins, just whether it has AA
- essential AA: (H, I, L, K, M, F, T, W, V)
25
Describe health claims
- Any representation in labeling and advertising that
states, suggests, or implies that a relation exists
between the consumption of foods or food
constituents and health”
- regulated by health canada and the canadian food inspection agency
26
What are some essential vitamins?
- vitamin A, E, K, B-vitamins, Fe, Zn, Cu, I, Mo, Se
27
What are plant sterols?
- Health Canada reviewed the relationship between the ingestion of plant sterols and
the lowering of cholesterol levels in the blood, and agrees sufficient evidence
supports this claim
- Plant sterols help reduce [or help lower] cholesterol
- high cholestorol is a risk factor for heart disease
28
What must food contain to make health claims?
* contain a minimum 0.65 g of free plant per serving
* contains 10% of the recommended intake of a vitamin or mineral per serving of stated size;
* contains 100 mg or less of cholesterol per 100 g of food
* contains 0.5% or less alcohol
* contains 480 mg or less of sodium per serving of stated size
* meets the criterion low in saturated fatty acids
29
What are probiotic microorganisms?
- imited number of claims about probiotics may be made for food without strain-specific evidence generally required in supporting the health effects or benefits
- * Provides live microorganisms that naturally form part of the gut flora
* Probiotic that contributes to healthy gut flora
30
What must a food contain to be labelled as a probiotic microorganisms?
- contain a minimum level of 1.0 x 10^9 cfu per serving
- Probiotic contained at the end of its shelf life declared in cfu per serving
31
What should we ask about nutrients?
- What concentration is required and why?
- Is the compound functionally active?
- Are the health benefits ubiquitous?
- Is the compound bioavailable?
- Do I get enough in my diet?
- How much is too much?
32
What is the French Paradox?
- eat a LOT of saturated fats, live a more sedentary lifestyle yet have a lower incidence of heart disease
-They love their wine
- Resveratrol is produced by plant as an “immune” response to bacterial and fungi
- Rats showed positive results - anti-cancer, anti-inflammatory, blood-sugar-lowering
- So we inform everyone that red wine is good for us!
33
What are some different forms of B12?
cyanocobalamin (least active: fortified food), adenosylcobalamin (less active: milk, eggs), hydroxocobalamin (less active: meat, injectable), methylcobalamin (active: organ, meat)
34
What is the scale for too little/much of nutrients?
LITTLE MUCH
not req - Cd - toxic
disease - Cu - toxic
disease - Cr - toxic
not req - Hg - toxic
disease - Ni - toxic
not req - Pb - toxic
disease - Se - toxic
35
What is the modern rules for eating?
1/2 - lots of vegetables and fruits
1/4 - protein foods
1/4 - whole grain foods
water as a drink of choice
- be mindful of your eating habits
- cook more often
- enjoy your food
- eat meals with others
- use labels
- limit highly processed foods
- marketing can influence your food choices
36
What is the food environment?
- The factors that affect your food choices:
*whether you are able to access food
*the types and quality of foods available
*the health information to be informed
37
What is the eating environment?
Influences on eating and drinking:
*distractions
*where you eat
*who you eat with
*what you are doing while you are eating
Eating environments affects:
*what you eat and drink
* the amount you eat and drink
* how much you enjoy eating
38
Why should you cook more often?
* rely less on highly processed foods
* control the amount of sauces and seasonings
* make foods that you and your family like and will eat
* save money by avoiding extra money spent on eating out
* choose healthy ingredients like: fruits, vegetables, whole grains, protein foods (from plants)
39
What are some healthy cooking methods?
-baking
*grilling
*broiling
*roasting
*steaming
*stir-frying and sautéing
40
How can you enjoy your food?
- taste, open to new foods, healthy attitude
- socializing, shopping, preparing/cooking, growing, getting to know who grows your food, involving others
positive eating environment:
- attracting eating area, quality time, explore new foods
41
Why should you read food labels?
- facilitate informed choices about foods & drinks.
- compare and choose products more easily
- know what ingredients a food product contains
- choose products with a little or a lot of the nutrients that are of interest to you
41
What should you check on a nutrition facts table?
*Ingredient list: lists ingredients by weight.
*Nutrition claims: All foods with a claim must meet certain criteria but some
foods may not have a claim even though they meet the criteria
*Food allergen labelling: specific food allergens or sensitivities
*Date labelling: provides information on how long unopened food lasts
41
Why should you limit highly processed foods?
- not part of healthy eating pattern
- add excess sodium, sugars, saturated fats increasing risk of chronic disease
42
Describe sodium in highly processed foods
- A higher sodium intake can lead to higher blood pressure, which may lead to heart disease
- preserves them for taste
42
Describe sugars in highly processed foods
- Eating and drinking a lot of foods and drinks with added sugars has been linked to an increased risk of:
* obesity
* type 2 diabetes
42
Describe processed meats in highly processed foods
- high in sodium and saturated fat: can be linked to colorectal cancer
42
Describe saturated fat in highly processed foods
- Replacing foods that have mostly saturated fat with foods that have healthy fats can help
lower the risk of heart disease.
43
Describe Group 1 of NOVA
Unprocessed or minimally processed
foods
- low processing
(looks like the original whole food)
44
Describe Group 2 of NOVA
processed culinary ingredients
- medium processing
(sauces, seasoning)
45
Describe Group 3 of NOVA
processed foods
- medium/high processing
(slightly adjusted whole foods)
46
Describe Group 4 of NOVA
ultra-processed foods
- high processing
(looks nothing like the whole foods)
