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PHARM 345 - Other > Nutrition Intro > Flashcards

Nutrition Intro Flashcards

(60 cards)

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1
Q

What are the 6 stages of Food Processing

A
  1. Ingestion
  2. Digestion
  3. Absorption
  4. Transport
  5. Metabolism
  6. Excretion
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2
Q

6 Stages of Food Processing
- Ingestion

A

The process of consuming food and beverages

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3
Q

6 Stages of Food Processing
- Digestion

A

Breaking down food into smaller molecules

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4
Q

6 Stages of Food Processing
- Absorption

A

Nutrient uptake into bloodstream

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5
Q

6 Stages of Food Processing
- Transport

A

Distribution of nutrients to cells

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6
Q

6 Stages of Food Processing
- Metabolism

A

Conversion of nutrients into energy or cellular components

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7
Q

6 Stages of Food Processing
- Excretion

A

Elimination of waste products

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8
Q

What are nutrients

A

Substance in food that can be used to:
- Obtain energy
- Synthesize tissues
- Regulate functions

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9
Q

What are essential nutrients

A

Body cannot make them or make an adequate amount of them

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10
Q

Macronutrients

A
  • Carbohydrates
  • Fat
  • Protein
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11
Q

Micronutrients

A
  • Vitamins
  • Minerals
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12
Q

Healthful Diet
- 5 Components

A
  • Adequate
  • Moderate
  • Balanced
  • Varied
  • Nutrient Dense
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13
Q

Adequate

A

Provides sufficient fibre and other stuff

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14
Q

Moderate

A

Appropriate amounts prevents over consumptions

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15
Q

Balance

A

RIght proportion of micro/macro nutrients

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16
Q

Varied

A

Diverse selection of nutrients to prevent deficiency

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17
Q

Nutrient Dense

A

Provides high amount of nutrients compared to caloric content

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18
Q

Requirements of Food Labels

A

Nutrition Facts Table
- Specific amount of food
- % daily value
- Calories and core nutrients

Nutrition Claims

List of Ingredients

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19
Q

Exceptions to Nutrition Facts Table

A
  • Alcohol
  • Fresh Fruits and Veggies
  • Very Small Packages
  • Raw single ingredients meat
  • Items with insignificant nutrients (herbs, spices)
  • Foods packaged by groceries
  • Individual portions for immediate consumption
  • Small batch producers
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20
Q

%DV Scale

A

<5% DV is a little
>15% DV is a lot

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21
Q

Core Nutrients to include on Nutrition Facts Label

A
  • Fat
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Fibre
  • Sugars
  • Protein
  • Calcium
  • Iron

Optional:
- Vitamin A
- Vitamin C

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22
Q

Which nutrients do we want 5% or less

A
  • Saturated and Trans Fat
  • Sodium
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23
Q

Which nutrients do we want 15% or more

A
  • Fibre
  • Calcium
  • Iron
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24
Q

Based on 2000 calorie per day what percentage should be sugar 12%

A

10% of daily calories can come from added sugars
- Maximum 48 g of sugar

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25
Daily Recommendation for Total Fat
Based on 2000 caloric diet in an average adult - 75 gm / day
26
Daily Recommendation for Saturated Fat
Based on 2000 caloric diet in an average adult - 20 gm /day
27
Nutrition Claim - Definition
Highlights on products that are meant to interests to consumers - Is regulated by government - Regulations apply to pre-packaged and not pre-packaged
28
Source of Fibre
Food contains at least 2 g of dietary fibre
29
Low Fat
Food contains not more than 3 g of fat
30
Cholesterol-Free
Food contains less than 2 mg of cholesterol
31
Sodium-Free
Food contains less than 5 mg
32
Reduced in Calories
25% reduction less calories than comparison food
33
Light
- Reduced in fat or calories - Can also describe sensory characteristics (light tasting, light coloured)
34
Calorie Free
Less than 5 calories per serving
35
Low calorie
Less than 40 calories per serving
36
Very Low Sodium
Less than 35 mg of sodium per serving
37
Low Sodium
Less than 140 mg of sodium per serving
38
Sugar Free
Less than 0.5 g of sugar per serving
39
High Fibre
More than 4 g of fibre per serving
40
Saturated-Fat Free
Less than 0.2 mg of saturated fat per serving
41
Structure and Function Claims
Generic statements about food's impact on body's structure and function - Not regulated by government - Just can't refer to a specific disease or symptoms
42
Dietary Reference Intakes
Dietary standards for heathy people only - Aims to prevent deficiency and reduce chronic disease
43
Dietary Reference Intakes - 4 Key Types
- Estimated Average Requirement - Recommended Dietary Allowance - Adequate Intake - Tolerable Upper Level
44
Estimated Average Requirement (EAR)
Average daily intake of nutrients to meet that of half of a given population's nutrient requirements - Serves as a baseline for other dietary recommendations
45
Recommended Dietary Allowance (RDA)
Uses EAR as a base and includes the daily nutrient amount needed to meet the needs of practically all healthy populations (98%) - Ensure everyone receives an adequate amount of nutrients
46
Adequate Intake (AI)
The average amount of nutrients that a group of healthy people consumes - Used when there's not enough info to determine EAR
47
Tolerable Upper Level (UL)
Maximum amount of a nutrient that appears safe in most people - Consuming past the UL can lead to toxicity or other health problems
48
Estimated Energy Requirements (EER)
Average energy intake to maintain energy balance and good health for population groups
49
Acceptable Macronutrient Distribution Range (AMDR)
Range in intakes for energy nutrients to provide adequate energy and nutrients and reduce the risk of chronic disease - CHO: 45-65% (4 calories/g ) - Fat: 20-35% (9 calories/g) - Protein: 10-35% (4 calories/g)
50
How to Apply DRIs
- Encourage patient to meet, but not exceed the RDA or AI for essential nutrients - Warn exceeding the UL, especially if taking nutritional supplements - Nutritional needs are not the same for everyone
51
What can influence nutritional needs
- Age - Sex - Activity Levels - Health Status
52
Issues with previous food guide
- Lacks cultural food preferences - Overemphasis on food groups - No frame of references on serving sizes
53
Canada's Dietary Guidelines - Plate
Half plate should be veggies + fruits Quarter should be protein Quarter should be whole grain
54
Canada's Dietary Guidelines - 4 Main Sections
1. Foundation for healthy eating 2. Foods and beverages that undermine healthy eating 3. Importance of food skills 4, Implementation of dietary guidelines
55
Foundation for Healthy Eating
Encourage nutritious foods Meet energy needs Environmental impact
56
Food/Beverages that Undermine Healthy Eating
Avoid sugar drinks regularly Avoid alcohol consumption
57
Importance of Food Skills
Promotion of cooking using nutritious foods Promoting food labels and food literacy
58
Implementation of Dietary Guidelines
- Healthy eating can help chronic disease management - Encourage balanced eating through plate model - Support weight management goals - Promote hydration and reduction of sugary drinks
59
Basic Nutritional Screening and Assessment
Identify patients with deficiencies based on medical and medication history
60
Providing care and recommendations for supplementation
Prevent drug-nutrient interactions Educate on supplement use Promote preventative health through nutrition

PHARM 345 - Other (36 decks)

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