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F & F > Topic 1 > Flashcards

Topic 1 Flashcards

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

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2
Q

Food

A

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

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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

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4
Q

Nutrients

A

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

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5
Q

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

A

E giving nutrients: carbs, lipids, PROs

Other nutrients: vitamins, minerals & water

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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)
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7
Q

What is the most commonly used unit of E?

A

calorie

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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)

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9
Q

What depends on the amount of energy in food?

A

carbs
fats
PROs

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10
Q

How does the body store carbs?

A

glycogen in liver & kidneys

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11
Q

How long does a glycogen store last for?

A

4-6 hours

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12
Q

What does the brain use for E?

A

glucose ONLY

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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

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14
Q

What is the role of vitamins & minerals?

A

assist with runs in the body

Ex: activation of enzymes

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15
Q

Essential nutrients

A

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

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16
Q

What are the essential nutrients?

A

Minerals

essential FAs –> linolenic & linoleic acids

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17
Q

Conditionally Essential Nutrients

A

• body cannot make enough to meet the requirements for health

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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

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19
Q

Non-essential Nutrients

A

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

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20
Q

What are some exs of Non-essential Nutrients?

A

some AAs

some FAs

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21
Q

How many AAs are essential?

A

8

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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

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23
Q

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

A

soy based foods

reduce hypertension

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24
Q

Phytochemicals

A

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

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25
Q

What are 3 roles of phytochemicals?

A

Act as antioxidants
Mimic hormones
Alter blood constituents to protect against disease

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26
Q

What is a safe source of phytochemicals?

A

Food is always more effective than supplements

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27
Q

Nutraceuticals

A

products isolated or purified from food, usually assoc with food. Have physiological benefits or provide protection against chromic disease

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28
Q

Ex of nutraceutical?

A

Isoflavones

mimics hormones such as estrogens

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29
Q

How do you know what food is right for you?

A

o Food guide

o Dietary reference intakes (DRI)

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30
Q

What are the food choices?

A

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

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31
Q

What is the significance of the colours & with of the bands of the rainbow?

A

4 food grps

width = how much you should be consuming

32
Q

What are the food groups?

A

♣ Veg & fruits
♣ Grain products
♣ Milk & alternatives
Meat & alternatives

33
Q

What is the basis of placing the foods in diff groups?

A

nutritional value of the food

34
Q

do all foods have a food grp?

A

no

35
Q

why is there standardized labeling?

A

help consumers make informed decisions

36
Q

nutrition facts labels appear on:

A

pre packaged foods

37
Q

nutrition facts label doesn’t appear on:

A 
fruits & vegetables 
raw meats, seafood & poultry 
foods prepared & processed in the store 
foods with few nutrients 
alcohol
38
Q

nutrition facts label contains:

A

quantity of food

amount of cals & 13 nutrients

% daily value

list of ingredients

allergy infdo

certain nutrient info

39
Q

what is the list of nutrients included in the nutrient facts label?

A

cals

fat –> saturated & trans

cholesterol

sodium

carbs –> sugar & fiber

PRO

vit A

calcium

Vit C

iron

40
Q

observation studies

A

collect data that already exists, no manipulation involved

41
Q

experimental studies

A

controlling a factor of an experiment, manipulation involved

42
Q

descriptive studies & includes what kinds of studies?

A

can generate a hypothesis, focus on an indiv or pop describes what’s occurring

includes: epidemiological studies, case report, case series

43
Q

epidemiological studies

A

Pop or correlation study

44
Q

case report

A

not a large sample size, few people with a certain condition

45
Q

case series

A

follow cases overtime to observe what is occurring

46
Q

analytical studies & includes what studies?

A

can test a specific hypothesis, includes observational & intervention studies

includes: case-control study, cohort study, intervention study

47
Q

case-control study

A

following case studies against certain controls, develop conditions that are like a case study

48
Q

cohort study

A

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
Q

intervention study

A

divide people into grps

50
Q

food insecurity

A

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
Q

food security

A

everyone has access to nutritionally adequate, safe & personally acceptable foods from normal food channels

52
Q

4 pillars of food security

A

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
Q

how many people die from hunger each year?

A

9 million

54
Q

how many people suffer from hunger?

A

1.2 billion

55
Q

how many people have micronutrient deficiency?

A

2-2.5 million

56
Q

marginal food insecurity

A

worry about running out and/or limit selection b/c of lack of money of food

57
Q

moderate food insecurity

A

compromise in quality and/or quantity of food due to a lack of money for food

58
Q

severe food insecurity

A

miss meals, reduce intake & go days without food

59
Q

what are the 2 challenges of banishing food insecurity?

A

o Provide enough for the expanding pop without destroying natural resources needed for food production
o Ensure everyone has access to food

60
Q

what are the health effects of food insecurity in maternal & infant health ?

A

poorer birth outcomes

impaired growth & development

61
Q

what are the health effects of food insecurity in children?

A

o Poorer development and learning
o Impeded disease management
Are sick more often
o Increased likelihood of developing asthma, depression, other chronic conditions

62
Q

what are the health effects of food insecurity in adults?

A

o Compromised physical & mental health

o Poor disease management and heightened odds of negative outcomes (including mortality)

63
Q

what are the causes of hunger

A 
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
Q

how much of the food supply is wasted or lost every year?

A

1/3

65
Q

what are 4 common methods of food recovery?

A

o Field gleaning
o Perishable food rescue or salvage
o Prepared food rescue
o Non-perishable food collection

66
Q

what influences the ability to produce sufficient food?

A

increased demand for food

increased food production

envr changes that have lead to negative effects on food production & climate change

67
Q

increased demand for food is influenced by:

A

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
Q

what type of impacts will climate change likely have on the food supply?

A

o Direct impacts: on plant & animal growth, food processing & distribution
o Indirect impacts: social, economic & political structures

69
Q

how will an incres in CO2 in the atm influence the food supply

A

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
Q

what are the direct effect of climate change

A

on plant & animal growth, food processing & distribution

71
Q

hat are the indirect effect of climate change

A

social, economic & political structures

72
Q

how will higher temperatures influence the food supply

A

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
Q

how will changes in precipitation influence the food supply

A

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
Q

how will changes in pests & diseases influence the food supply

A

o Little known

o Earlier spring activity, greater winter survival & expansion of ranges

75
Q

how will changes in extreme events influence the food supply

A

o Crop failure or reduced yields
o Livestock death
o Disruption of transportation lines

76
Q

how will changes in rising sea levels influence the food supply

A

elimination & salinization of arable land in some coastal regions

F & F (8 decks)

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