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2 - Nutrition > Outcome 1 - Relevance of Nutrition-Based Canadian Standards to Oral Health > Flashcards

Outcome 1 - Relevance of Nutrition-Based Canadian Standards to Oral Health Flashcards

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1
Q

What is the study of nutrition?

A

The study of nutrition is the science of how the body uses food for development, growth, repair and maintenance.

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2
Q

What are Nutrients?

A

The components of food that are required by the body.

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3
Q

What are essential nutrients?

A

An individual’s body cannot produce all the essential nutrients that are need to function adequately. The essential nutrients are acquired through dietary sources, they are essential for disease prevention, growth, and good health.

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4
Q

What are the 6 essential nutrients?

A
  1. Vitamins
  2. Minerals
  3. Protein
  4. Fats
  5. Water
  6. Carbohydrates
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5
Q

What do Vitamins aid in?

A

Aid in boosting the immune system, strengthen teeth and bones, help the body metabolize protein and carbs.

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6
Q

What do Minerals aid in?

A

Aid in balancing water levels, maintain health skin, hair, and nails, and improve bone health.

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7
Q

What do Proteins aid in?

A

Aids in the growth and development of muscles bones, hair, skin, antibodies and fuels cells and tissues.

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8
Q

What do Fats aid in?

A

Aid in cell growth, brain functioning, mineral and vitamin absorption and provide the body with energy

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9
Q

What does Water aid in?

A

Aids in flushing out toxins, transporting nutrients, prevents constipation and provides hydration.

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10
Q

What do Carbohydrates aid in?

A

Aid in providing energy, assist with the immune system, brain function, nervous system and digestive functions.

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11
Q

What is nutrition?

A

Nutrition is a critical part of an individual’s health and development, it is essential in providing child and maternal health, stronger immune systems and lowers the risk of diabetes and cardiovascular diseases

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12
Q

What is malnutrition?

A

Malnutrition occurs in individuals with inadequate diets that do not include the essential nutrients a body requires for health.

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13
Q

Who is at a higher risk of malnutrition?

A

Women, infants, children & adolescents are at a high risk of malnutrition. Malnutrition is more prevalent in low and middle-income countries. However, developmental, economic, social and medical implications are also factors.

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14
Q

3 types of conditions contribute to malnutrition:

A
  1. Undernutrition - which includes wasting (low weight for height), stunting (low height for age), and underweight (low weight for age).
  2. Micronutrient - related malnutrition, includes micronutrient deficiencies ( a lack of essential vitamins & minerals) or micronutrient excess
  3. Overweight - obesity and diet-related noncommunicable diseases (such as heart-disease, stroke, diabetes and some cancers)
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15
Q

What is health according to WHO?

A

The definition of health according to WHO, is “a state of complete physical, mental and social well-being and not merely the absence of disease”

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16
Q

What is the most chronic disease among children, teenagers & adults (65 & over)?

A

Dental caries

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17
Q

Who are the most at risk for dental caries?

A

Adolescents and children - however, socioeconomic status and disadvantaged population groups are also at risk.

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18
Q

What are DRIs?

A

Dietary reference intakes - are an extensive set of nutrient reference values that are used to assess and plan diets within health populations. They are established by Canadian and American scientists that conduct review processes to establish current scientific knowledge for nutritional requirments.

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19
Q

What does the Canadian Food Guide encourage the regular intake of?

A

Vegetables, fruit, whole grains, and protein foods.

Among protein foods, an emphasis will be placed on plant-based sources.

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20
Q

Why does Canadian Food Guide recommend lower-fat foods?

A

The recommendation for lower-fat foods is not to encourage Canadian’s to follow a low-fat diet. Rather, it is to help Canadians eat less saturated fat while encouraging foods that contain mostly unsaturated fats.

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21
Q

What is the health impact of eating less saturated fats?

A

The health impacts of eating less saturated fat depends on what nutrients replace saturated fat in the diet. (eg. unsaturated fat from healthy oils, or refind carbohdrates and sugars).

2015 Health Canada Evidence Review foun there is convincing evidence for replacing saturated fats with unsaturated fat to reduce LDL cholesterol. (if elevated cholesterol, there is a risk for cardiovascular disease).

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22
Q

What is the CFG beverage of choice?

A

Encourages water as the beverage of choice to support health and premote hydration without adding calories to the diet.

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23
Q

What are nutrients?

A

Components of food that is needed by the body

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24
Q

What are the six essential nutrients your body requires?

A

Macronutrients - carbohydrates, proteins, fats, and water

Micronutrients - vitamins and minerals

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25
What is the body's preferred energy source?
Carbohydrates (CHO) - 45-65% of energy should come from CHO. No more than 25% of this should be from added sugars
26
Complex CHO (polysaccharides) vs Simple/refined sugars (mono & disaccharides)
Canadians should consume more complex CHO than simple/refined sugars - this can be done by eating half of a plate of vegetables & fruits and one-quarter plate of whole-grains
27
What are Complex Carbohydrates?
Polysaccharides (> 3 sugar molecules) -include starch, glycogen, and cellulose
28
What is Starch?
-Plant source of CHO -broken down into simpler units -includes potatoes, bread, pasta, grains and legumes
29
What is Glycogen?
The storage form of glucose found in muscles and the liver - glycogen is broken down into glucose when the body needs energy - animal source of CHO
30
What is Cellulose?
A vegetable fibre that is not digested by humans
31
What are Monosaccharides?
- 1 sugar molecule - single sugars -the simplest form of CHO, readily used by the body (especially the brain) -include glucose ("dextrose" or "blood sugar"); galactose (part of lactose), and fructose ("levulose" or "fruit sugar")
32
What are Disaccharides?
-2 sugar molecule -"double sugars" -must be broken down into monosaccharides before the can be utilized by the body -include sucrose ("table sugar"); lactose ("milk sugar"); and maltose ("beer sugar")
33
What is Dietary Fibre?
-the components of carbohydrates that are indigestible -major functions include prevention of constipation, blood sugar control, weight management, lowering blood cholesterol, and prevention of hemorrhoid and colon cancer
34
What is the recommended daily fibre intake?
26-38 grams/day for adults depending on age and gender
35
High fibre foods?
Fruits, vegetables, whole grains, legumes, nuts & seeds
36
What are fats?
are a concentrated source of energy, provide the essential fatty acids (linoleic, linolenic, and arachidonic), carry fat-soluble vitamins A, D, E & K, give good flavour, and provide satiety.
37
How much of a person's energy should be provided by fat in their diet?
20-35%
38
What are the 2 major classifications of fats?
Saturated & Unsaturated
39
What are saturated fats?
Mainly of animal origin (exceptions are tropical oils: palm, palm kernel, coconut oil) but also include hydrogenated vegetable fats found in may processed foods and margarine
40
What is Hydrogenation?
It is the process of changing liquid oil (unsaturated fat) into a soild or semi-solid fat (saturated fat). Hydrogenation produces trans fatty acids which are not heart-healthy!
41
What % of fat consumed should be saturated / unsaturated?
Saturated fats should make up 10% of total fat consumed. the other 20% of fat consumed should come from plant sources such as vegetable oils, non-hydrogenated margarine, or fish oils.
42
What is Cholesterol?
A waxy substance that makes up part of the cell membranes in all animals; therefore, cholesterol is only found in ANIMAL foods.
43
What is the recommended intake of cholesterol per day?
300 mg per day or LESS
44
A diet high in saturated fat and cholesterol is a major risk factor for?
Coronary heart disease
45
How much protein do adults require?
Normal, healthy adults require 0.86 g of protein per kg of body weight.
46
What % of total energy is the recommended protein intake?
10-35% of total energy
47
What individuals need increased protein intake for growth and repair of tissues?
children, adolescents, athletes, pregrant/lactating women, surgical patients, or anyone who requires wound healing.
48
What is the recommended adequate intake (AI) for fluid?
Varies with age, gender and lifecycle stage. Generally for adults - ranges from 2.7 - 3.7 litres/day.
49
Recommened max consumption of caffeinated beverages?
Since they have a diuretic effect, it is recommended that consumption of these be restricted to two or three small cups per day.
50
What are vitamins?
These organic substances are required in minute amounts for proper growth, developemt and optimal health. They assist the body in processing other nutrients (CHO, fat, pro); they participate in the formation of blood cells, hormones, genetic material and nervous system chemicals; and they act as coenzymes to help enzymes carry out their functions.
51
What is the best source of vitamins?
vegetables, fruits, and grains vitamin supplents are not ordinarily required if you eat the number of servings as recommended in CFG
52
What are the water-soluble vitamines?
Vitamin C Thiamin (B1) Riboflavin (B2) Niacin (B3) Vitamin B6 Folacin / Folic Acid Vitamin B12 Biotin Panthotenic Acid
53
What happens to excess quantities of water-soluble vitamins?
They are excreted in the urine. It is still possible to exceed the tolerable Upper Limits (ULs) of these and have toxic side effects
54
What are the fat-soluble vitamins?
A, D, E, and K They are stored in fatty tissue in the body and thus may cause toxicity if consumed in large quantities
55
What are Minerals?
These inorganic substances are also required in minute amounts for proper growth, development, and optimal health They are components of bones and teeth, they maintain the natural muscle and nerve reaction to a stimulus, they maintain acid-base balance and they are components of hormones
56
What are the major minerals?
Calcium, magnesium, sulfur, and electrolyes (sodium, potassium, and chloride) These are needed in larger amounts by the body.
57
What are trace minerals?
copper manganese, fluoride, chromium molybdenum iron zinc iodine selenium These are needed in smaller amounts by the body
58
What can be caused by a deficiency of Vitamin B?
Angular Chelitis - ulcerations at the corners of the mouth that can be red/painful and may bleed
59
What is Glossitis?
Glossitis is an inflammation of the tongue. It occurs when there is atrophy of the papilla that creates a smooth, erythematous tongue. Glossitis is caused by several reasons and may be painless or may cause the patient some discomfort. These reasons include allergic reactions, irritation from food, or vitamin deficiencies. The treatment depends on the cause. If a vitamin deficiency is found to be the cause, adding the vitamin to the diet will resolve the glossitis.
60
Factors that Drive Food Choices?
-Taste, texture and appearance -economics -early food experiences -habits -culture -advertising -social factors -health concerns -emotions -green food / sustainability choices
61
By law, the following information must appear on all food labels in Canada:
- the common name of the food -net quantity in metric -name and address of the manufacturer -the ingredient list is in decending order of proportion by weight -durable life date and storage instructions -the informatino must be in both french and english -nutritional facts panel
62
When were nutritional labeling guidelines first introduced in Canada??
1988
63
Who oversees policy and monitoring of food labelling?
Health Canada & Candian Food Inspection Angency (CFIA)
64
What are "Nutrition Facts"?
-core list of energy & 13 nutrients -must always appear in the same order -must use prescribed terminology -based on the stated amount of food -additional list of permitted elements (optional nutrients) -various format options
65
What is included in the "Nutrition Facts" core list?
-Amount of food (serving of stated size) -Calories -Fat *saturated fat *trans fat -Cholesterol -Sodium -Carbohydrate - fibre *sugars -Protein -Vitamin A -Vitamin C -Calcium -Iron
66
What is the value of Nutrition Labelling?
- provides consumers with information about the nutrient content of foods at the point of purchase to help in making food choices that will enhance health and reduce the risk of chronic disease - it is a vehicle for product marketing, promotion, and competition
67
What are drawbacks of nutrition labelling?
-expensive and time consuming from manufacturer's perspective -the packaging looks busier and may be difficult to read -% DV based on 2000 kcal diet = not suitable for all consumers -Bad press for "not so healthy" products
68
What does Sugar-Free mean?
contains less than 0.5g of sugar and less than 5 calories/serving other terms with the same meaning: free of sugar, without sugar, contains no sugar, zero sugar, sugarless
69
What does No Added Sugars mean?
Contains no added sugars, no ingredients containing added sugars, or ingredients that contain sugars that substitute for added sugars Note: this does not mean any carbohydrates.
70
What does Reduced in Sugars mean?
modified to contain at least 25% fewer sugars, totalling at least 5g less/serving. Other terms with the same meaning: "Lower in sugars", sugar reduced, less sugar, lower sugar
71
What does calorie reduced mean?
at least 25% fewer calories compared to a similar product
72
What does "Light" mean?
foods that are either reduced in fat or reduced in calories. Light can also be used to describe a feature of the food such as light in colour. An explanation on the labe is required to explain what makes the food light
73

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