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SPSC 1192- Topics in Human Nutrition > Mid term > Flashcards

Mid term Flashcards

(91 cards)

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1
Q

What are the three Macro nutrients?

A

Carbs, Lipids(fats), Protein

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2
Q

What are the three Micro nutrients?

A

Minerals, Vitamins and Water

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3
Q

How many calories are in 1 gram of Carbohydrates?

A

4 calories

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4
Q

How many calories are in 1 gram of Lipids?

A

9 calories

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5
Q

How many calories are in 1 gram of Protein?

A

4 calories

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6
Q

What percent of Canadians are considered obese?

A

67.5%

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7
Q

What is the definition of Fat-Soluble vitamins?

A

Soluble in fat, Stored in the human body. Toxicity can occur with excess consumption.

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8
Q

What are the Fat-soluble vitamins?

A

Vitamin A,D,E,K

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9
Q

What is the definition of water soluble vitamins?

A

Soluble in water, not stored to any extent in the human body.

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10
Q

What are the building blocks of protein?

A

Amino acids

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11
Q

What are examples of water soluble vitamins?

A

Vitamin C,B,B12

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12
Q

What is the percent of AMDR for Carbs?

A

45-65%

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13
Q

What is the percent of AMDR for Protein?

A

10-35%

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14
Q

What is the percent of AMDR for Lipids?

A

20-35%

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15
Q

What are some ways physicians asses patients diet?

A

Diet recall, 24 food log, health history questionnaire, physical exam(nail, hair,medical history, vitals)

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16
Q

What is a primary deficiency?

A

Person does not consume enough of a nutrient; direct consequence of inadequate intake.

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17
Q

What is a secondary deficiency?

A

Body cannot absorb enough nutrients and too much is excreted by the body. and not utilized by the body.

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18
Q

What are the four steps in Scientific method ?

A

Step 1: Observation
Step 2: Hypothesis (what I think is gonna happen)
Step 3: Experiment
Step 4 if data supports hypothesis: Repeat experiment, Accept hypothesis and then you have a Theory.
Step 4 if data doesn’t support hypothesis: Reject hypothesis or Modify hypothesis and go back to step 3.

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19
Q

What is an Epidemiological Study?

A

observational studies: Involve assessing nutritional habits, disease trends, or other health phenomena of large populations.

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20
Q

What is a case control study?

A

Epidemiological studies on a smaller scale.

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21
Q

What are Animal studies?

A

Studies that cannot be performed on humans that are done on animals.

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22
Q

What are the types of human studies?

A

Clinical trials are controlled experiments Experimental group
-Control group
-Placebo’s

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23
Q

What are the characteristics of a healthy diet?

A

Provides the proper combo of energy and nutrients.

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24
Q

What are the 7 keys to a healthy dies?

A

1.Moderation
2. Adequate
3. Balanced
4. Varied
5. Calorie control
6. Nutrient dense
7. Safe

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25
What are the main differences between the new and old food guides?
-New one has to have a white background(old was grey) - Groups sugar based ingredients together - Bullets instead of commas - Contains common allergen -% of daily value.
26
When was the first Canadian food guide put in place?
1941
27
What is a food guide?
A translation from science of nutrition requirements to a practical pattern of food choices, incorporating variety and flexibility.
28
What are the recommended serving percentages in the Canadian food guide 2019?
50% fruits and veg 25% protein 25% whole grain
29
What. are three parts of the grain?
Outer part- Bran (Source of Fiber) Middle part- Endosperm (Source of Starch, Whitebread) Germ- Source of vitamin E (oils)
30
What is a trans fatty acid?
Hydrogenation of liquid veg oil.
31
What does trans fats have in them and what does it lead too?
LDL(bad cholesterol) which leads to heart attacks and strokes
32
What year did Canada ban added trans fats?
September 2018
33
What are the two types of ways large food molecules are broken down?
Mechanically and Chemically
34
What two systems do digested products pass through?
Blood & Lymphatic system
35
What is the building block for carbs?
Glucose
36
What is the building block for lipids?
Fatty acid, Glycerol
37
What is the building block for protein?
Amino acids
38
What is a hormone?
Chemical messengers put into the bloodstream by endocrine gland to regulate body function.
39
What is an enzyme?
Proteins that speed up the rate of reaction in the digestive tract.
40
What causes an intolerance?
Lack of an enzyme to break down the food.
41
What is hydrosis?
Use of water to break down larger molecules into smaller ones
42
What is hunger?
Physiological drive for food. Nonspecific.
43
What is appetite?
Psychological desire to consume specific foods.
44
What is Anorexia?
Physiological need for food with no appetite.
45
What part of the brain triggers hunger?
Hypothalamus.
46
How do we know when we are hungry?
Special cells lining the stomach and small intestine send signals to the brain to indicate if they are full or empty
47
What is the mouths role?
Chew foods and mixes with saliva to begin digestion.
48
What does the salivary glands do?
Produce saliva which contains starch-digesting ends called salivary amylase.
49
What does the pharynx do?
Swallows chewed food mixed with saliva called bolus
50
What does the esophagus do?
Contracts to move bolus to the stomach
51
What does the stomach do?
Mixes and churns with gastric juices that have an acids and an enzyme called pepsin creating chyme.
52
What does the liver do?
Creates bile from cholesterol which helps with digestion and absorption of fat.
53
What does the pancreas do?
Releases bicarbonate to neutralize intestinal contents; produces an enzyme that digests Macros.
54
What does the gallbladder do?
Stores bile and releases it when the small intestine needs it.
55
What does the small intestine do?
Digests food and absorbs nutrients into blood stream or lymphatic system. Most absorption occurs here.
56
What does the large intestine do?
Absorbs micros; home to intestinal bacteria; passes waste material.
57
What does the anus do?
Opens to allow waste to leave the body.
58
What is peristalsis?
Rhythmic contraction to push bolus down the esophagus.
59
Facts about the stomach.
- Mucus protects stomach lining from gastric juices - 4 layers to the stomach wall -can expand to hold 1L - Gastric juices have a PH of 2 & Cell surfaces PH is 7
60
What are the chemicals in the stomach and what do they do?
Hydrochloric acid: breaks down food and splits protein Gastrin: Secreted by stomach lining cells that stimulate gastric juices Bicarbonate: neutralizes acids
61
What breaks down Carbs?
Amylase
62
What breaks down Lipids?
Lipase
63
What breaks down protein?
Pepsin
64
What hormone signals the gallbladder to release bile?
CCK
65
What are the three sections of the small intestine?
duodenum, jejunum, & ileum Ileocecal valve,
66
What is the cause of heartburn?
Hydrochloric acid in the esophagus
67
What is a peptic ulcer?
Area of the GI tract eroded by HCI and Pepsin.
68
What is the cause of celiac disease?
Lack of Protease which is the enzyme that breaks down gluten
69
Chrons vs Ulcerative colitis.
Chrons: affects any area of the Gi tract UC: affects innermost lining of colon.
70
What is the preferred source of energy for nerve cells?
Carbs
71
What is protein composed of?
Nitrogen, Hydrogen, Carbon and Oxygen
72
What are carbs composed of?
Hydrogen, Carbon and Oxygen
73
What is the most abundant carb product?
Glucose
74
What are the three monosaccharides?
1.Glucose 2.Fructose 3.Galactose
75
What are the three disaccharides?
Maltose(2glucose) Lactose (1 Glucose + 1 Fructose) Sucrose (1 glucose + 1 galactose)
76
What things are combines in photosynthesis to create glucose?
Energy from the sun, Water,Carbon dioxide.
77
What are the three Polysaccharides/Complex?
Starch, Glycogen & Fibre
78
Where are monosaccharides absorbed then transferred to?
Absorbed into the bloodstream then transported to the liver.
79
Where is glucose stored?
Liver and muscles
80
What is glucose stored AS?
Glycogen
81
What is the gatekeeper and decision maker?
Liver
82
What hormones control blood glucose?
Insulin, Glucagon, Epinephrine,Norepinephrine, Cortisol and Growth hormone.
83
What is the relationship between glucose and insulin?
Glucose is released into bloodstream after digestion and Insulin is released by the pancreas tells blood and muscles to take in glucose.
84
What is glycemic index?
Foods potential to raise blood glucose
85
What is "good" cholesterol?
high-density lipoprotein (HDL)
86
What is the "bad"cholesterol?
Low--density lipoprotein (LDL)
87
What are required for energy and spare protein?
Carbs
88
What is Gluconeogenesis?
Carb deficiency, leading to the body making its own glucose from protein and leading to proteins can't do their intended job.
89
What is Ketosis?
when the body burns fat for energy instead of glucose
90
Facts about SOLUBLE fiber.
dissolves in water, viscous and gel-forming, digested by intestinal bacteria, risk reduction of cardiovascular disease and type 2 diabetes.
91
Facts about INSOLUBLE fibre.
Doesn't dissolve in water, non-viscous, Promotes regular bowel movements.

SPSC 1192- Topics in Human Nutrition (3 decks)

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