Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

F & F > Topic 1 > Flashcards

Topic 1 Flashcards

(76 cards)

Start Studying
1
Q

Is red wine a health food?

A

Yes

Protects against oxidative agents that denature PROs causing electron release. Blood p/u oxidative molecules for waste causing inflammation in the vessels. Inflammation leads to a build up of plaque –> heart disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Food

A

any solid or liquid material consumed by a living organism that maintains life & growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

3 functions of food

A

o Something that is consumed, assimilated and distributed over the body. Keeps humans alive
o Supplies E
o Carrier of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Nutrients

A

substances the body uses for the growth, maintenance & repair of its tissues. 6 classes divided into 2 grps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the 2 grps of nutrients & their 6 classes?

A

E giving nutrients: carbs, lipids, PROs

Other nutrients: vitamins, minerals & water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are 7 things that food contains?

A 
o	Carbs  starch, sugars, fibres, glycogen (form of storage, not consumed) 
o	PROs 
o	Lipids  fats & oils 
o	Vitamins 
           Fat soluble: C, D, E & K
           Water soluble: A & grp of B 
o	Minerals 
           Ca most abundant in body 
o	Phytochemicals 
o	Other cmpnds (ex: caffeine)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the most commonly used unit of E?

A

calorie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Kilocalorie or Calorie

A

amount of heat E required to raise the temp of 1 L of water by 1 degree celcius (cal 1ml of water)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What depends on the amount of energy in food?

A

carbs
fats
PROs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How does the body store carbs?

A

glycogen in liver & kidneys

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How long does a glycogen store last for?

A

4-6 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What does the brain use for E?

A

glucose ONLY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How many cal/g?

A

o Fat 9 Cal/g
o Alcohol 7 cal/g (not a nutrient)
o Carb 4 Cal/g
o PRO 4 Cal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the role of vitamins & minerals?

A

assist with runs in the body

Ex: activation of enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Essential nutrients

A

nutrients that the body cannot make for itself from other raw materials

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the essential nutrients?

A

Minerals

essential FAs –> linolenic & linoleic acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Conditionally Essential Nutrients

A

• body cannot make enough to meet the requirements for health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is an ex of a Conditionally Essential Nutrient?

A

histidine (AA) during periods of growth in children

Conditionally essential for children, not adults

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Non-essential Nutrients

A

body makes for itself, doesn’t have to rely on food intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are some exs of Non-essential Nutrients?

A

some AAs

some FAs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How many AAs are essential?

A

8

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Functional food

A

contain a nutraceutical, appear to be a conventional food & are consumed as part of a usual diet, but contain a cmpnd with physiological benefits or that can reduce the risk of chronic disease beyond basic nutritional functions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is an ex of a functional food & how is it beneficial?

A

soy based foods

reduce hypertension

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Phytochemicals

A

non-nutrient cmpnds derived from plants that have a beneficial effect on the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What are 3 roles of phytochemicals?
Act as antioxidants Mimic hormones Alter blood constituents to protect against disease
26
What is a safe source of phytochemicals?
Food is always more effective than supplements
27
Nutraceuticals
products isolated or purified from food, usually assoc with food. Have physiological benefits or provide protection against chromic disease
28
Ex of nutraceutical?
Isoflavones mimics hormones such as estrogens
29
How do you know what food is right for you?
o Food guide | o Dietary reference intakes (DRI)
30
What are the food choices?
o Availability, cost, convenience practical o Emotional (autonomous), social, cultural factors social o Media advertising o Habit, positive assoc psychological o Wt, nutritional value health
31
What is the significance of the colours & with of the bands of the rainbow?
4 food grps | width = how much you should be consuming
32
What are the food groups?
♣ Veg & fruits ♣ Grain products ♣ Milk & alternatives Meat & alternatives
33
What is the basis of placing the foods in diff groups?
nutritional value of the food
34
do all foods have a food grp?
no
35
why is there standardized labeling?
help consumers make informed decisions
36
nutrition facts labels appear on:
pre packaged foods
37
nutrition facts label doesn't appear on:
``` fruits & vegetables raw meats, seafood & poultry foods prepared & processed in the store foods with few nutrients alcohol ```
38
nutrition facts label contains:
quantity of food amount of cals & 13 nutrients % daily value list of ingredients allergy infdo certain nutrient info
39
what is the list of nutrients included in the nutrient facts label?
cals fat --> saturated & trans cholesterol sodium carbs --> sugar & fiber PRO vit A calcium Vit C iron
40
observation studies
collect data that already exists, no manipulation involved
41
experimental studies
controlling a factor of an experiment, manipulation involved
42
descriptive studies & includes what kinds of studies?
can generate a hypothesis, focus on an indiv or pop describes what’s occurring includes: epidemiological studies, case report, case series
43
epidemiological studies
Pop or correlation study
44
case report
not a large sample size, few people with a certain condition
45
case series
follow cases overtime to observe what is occurring
46
analytical studies & includes what studies?
can test a specific hypothesis, includes observational & intervention studies includes: case-control study, cohort study, intervention study
47
case-control study
following case studies against certain controls, develop conditions that are like a case study
48
cohort study
more controlled, select your individuals in your study (ex: based on their lifestyle) & test something amongst the selected population. Cannot generalize findings on a separate population
49
intervention study
divide people into grps
50
food insecurity
limited or uncertain access to foods of sufficient quality or quantity to sustain a healthy & active life may have access to enough cals but not enough nutrients food doesn't contain enough nutrients & cals required
51
food security
everyone has access to nutritionally adequate, safe & personally acceptable foods from normal food channels
52
4 pillars of food security
o Availability: physically & financially available o Accessibility: have financial means to purchase o Adequacy: available in sufficient amount to nourish body o Acceptability: morally & ethically (ex: food restrictions for religious purposes)
53
how many people die from hunger each year?
9 million
54
how many people suffer from hunger?
1.2 billion
55
how many people have micronutrient deficiency?
2-2.5 million
56
marginal food insecurity
worry about running out and/or limit selection b/c of lack of money of food
57
moderate food insecurity
compromise in quality and/or quantity of food due to a lack of money for food
58
severe food insecurity
miss meals, reduce intake & go days without food
59
what are the 2 challenges of banishing food insecurity?
o Provide enough for the expanding pop without destroying natural resources needed for food production o Ensure everyone has access to food
60
what are the health effects of food insecurity in maternal & infant health ?
poorer birth outcomes impaired growth & development
61
what are the health effects of food insecurity in children?
o Poorer development and learning o Impeded disease management Are sick more often o Increased likelihood of developing asthma, depression, other chronic conditions
62
what are the health effects of food insecurity in adults?
o Compromised physical & mental health | o Poor disease management and heightened odds of negative outcomes (including mortality)
63
what are the causes of hunger
``` o Lack of money o Food wastage o Diversion of land use to non-productive use More land is used for infrastructure o Incres on export-oriented agriculture o Inefficient agricultural practices o Famine o Drought o Over-fishing o Poor crop yield o Armed conflicts ```
64
how much of the food supply is wasted or lost every year?
1/3
65
what are 4 common methods of food recovery?
o Field gleaning o Perishable food rescue or salvage o Prepared food rescue o Non-perishable food collection
66
what influences the ability to produce sufficient food?
increased demand for food increased food production envr changes that have lead to negative effects on food production & climate change
67
increased demand for food is influenced by:
o Pop growth o Urbanization cheaper to buy therefore, people are buying more than what they can consume & end up wasting a lot of it o Food losses, wastage & spoilage o Demand for high animal PRO diets more expensive to produce & buy Loose 90% of E at every level of the food change
68
what type of impacts will climate change likely have on the food supply?
o Direct impacts: on plant & animal growth, food processing & distribution o Indirect impacts: social, economic & political structures
69
how will an incres in CO2 in the atm influence the food supply
o CO2 fertilization effect may incres crop productivity Change in temperature could have an adverse effect o Ocean productivity could decline due to acidification
70
what are the direct effect of climate change
on plant & animal growth, food processing & distribution
71
hat are the indirect effect of climate change
social, economic & political structures
72
how will higher temperatures influence the food supply
o Longer growing seasons & incres productivity in high latitudes if temp incres is a max of 3 degree Celsius o Crop losses & declines in productivity in low latitudes o Less winter kill but incres thermal stress for livestock o Poss disruption of transportation lines due to wildfires
73
how will changes in precipitation influence the food supply
o Reduction in arable land in areas with incres precipitation --> flooding o Challenges capturing water in areas with incres or unchanged precipitation o Declines in aquaculture in areas of decres precipitation
74
how will changes in pests & diseases influence the food supply
o Little known | o Earlier spring activity, greater winter survival & expansion of ranges
75
how will changes in extreme events influence the food supply
o Crop failure or reduced yields o Livestock death o Disruption of transportation lines
76
how will changes in rising sea levels influence the food supply
elimination & salinization of arable land in some coastal regions

F & F (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions