Unit 1 Flashcards
(75 cards)
1
Q
What is nutrient ion referred to as and why
A
An applied science
Because it draws on and applies principle from lots of different disciplines
2
Q
What disciplines do nutrition researchers draw from
A
Biochemistry
Physiology
Anatomy
Genetics
Anth
Psych
Soci
Religion
Microbiology
Agriculture
Geography
Business
3
Q
What do biochemistry and physiology and anatomy help with
A
Help nutritionists understand how nutrients are processed in the body at molecular and cellular levels and so help explain the nutritional phenomena in the body
4
Q
What does genetics help nutritionists with
A
Helps nutritionists understand why certain people are more susceptible than others to nutrition related diseases
5
Q
What are examples of nutrition related diseases
A
Heart disease and type 2 diabetes
6
Q
What do anthropology psychology soci and religion help explain
A
Explain people’s choice of foods
7
Q
What do microbiology agriculture, geography, and business determine
A
The kinds and quantities of food available to us
8
Q
What does nutrition help with in terms of disease and what diseases is nutrition related to
A
Nutrition helps explain the causes of diseases
Diet is related to diseases like cancer obesity hypertension colon disease and type 2 diabetes
9
Q
What per event of Canadians die from cancer and from heart disease
A
28%
19%
10
Q
What do nutrition policies/recommandaions help with
A
They are strategies to help Canadian reduce their risks of health problems
11
Q
Other than being involved in explaining the causes of diseases what else is nutrition involved with
A
Involed in the treatment of the many aforementioned diseases
Also in food development where nutrition science is used to formulate a new food
12
Q
What are nutrients
What are essential nuterients
How else can nutrients be synthesized
A
Nutients are component of food that are indispensable to the bodies functioning. Provide energy, serve as building materials , help maintain or repair body parts and support growth.
Nutrients that body can’t make for itself (or can’t make fast enough) from other raw materials. So it must be provided directly from food to prevent deficiencies
Other nutrients can be made by the body from various components of food
13
Q
What is the multidisciplinary science of nutrition
A
Focuses on the processes by which nutrients are handled in the body
14
Q
Six major classes of nutrients (basically what the nutrients)
A
Carbs
Lipids (fats)
Protien
Vitamins
Minerals
Water
15
Q
What is special about the water class of nutrients
A
Is often neglected in the study of nutrients
Makes of 60% of body weight
16
Q
What are macronutrients
Why are the called that
What are energy yielding nutrients
What are micronutrients
A
Carbs lipids protiens and water
Required in relatively large amounts (grams or litres)
Energy yielding nutrients: carbs lipids and proteins
Micronutrients: vitamins and most minerals that are residues in smaller amounts (mg or micrograms)
17
Q
What MAKES SURE TO GIVE CORRECT UNITS IN NUMERICAL ANSWERS
A
Okay
18
Q
Readings chapter 1
A
Okay
19
Q
If you consume excess food energy (calories Whag hapoens? What if less then needed is consume
A
Gains fat
Lose fat
20
Q
What make a food the best for you
A
The one that supports the growth an maintence of sting muscles and healthy skin etc
Meaning food that provides energy and sufficient nutrients like water carbs fats protien vitamins and minerals
21
Q
What happens if the food we eat today give too much or too little of nutrient
What is food we eat ever gym day for years give to much or too little
A
Health suffers for that day
Later in Life you suffer chronic disease effects
22
Q
What is malnutrition
What is over and under nutrition
A
Malnutrition is any condition caused by excess or deficient food energy (calories) or nutrient intake, or also by imbalance of nutrient. All of which can take a toll on health over time
Nutrients or energy excess is over nutrition
Nuterient or energy deficiency is under nutrition
23
Q
What do nutrient in food support
What happens is excess deficient of imbalance of nutrient
A
Support growth maintence and repair of the body
Bring on the diseases of malnutrition
24
Q
What two common lifestyle habits affect your long term health prospects
A
Smoking/tobacco use
Excessive drinking of alcohol
25
What are chronic diseases and what are they connected to and determined by
Long duration degenerative diseases characterized by deterioration of the body organs, such as heart disease, cancer, diabetes
Connected and strongly influenced by poor diet and can’t be prevented by just a good diet, they are also determined by genetic constitution, level of physical activity and lifestyle
Overall the nutrition profoundly impacts the health
26
Are all diseases equally influced by diet explain
No
Some diseases are just genetic (ex. Sickle cell disease) or inherited. But other could be influced by diet like some types of diabetes , or some are completely dependent on diet like vitamin or mineral diseases
27
The more nutrition related a disease is the more
Nutrition can help prevent or help manage it
28
What is dna
What is genes
What is genome
DNA : deoxyribonucleic acid, encodes genetic information
Genes: units of a cells inheritance, made of DNA. Each gene direct the formation of one or more protiens which do important tasks in the body
29
What does sequencing the entire genome help with
Help with greater control over health and disease
Also a better understanding of the interactions between a persons genetic makeup and the nutrients in the body
30
Overall what does the choice of diet influence
Diet choice Influences long term health in the range set by genetic inheritance
Nutrition has little influence on some diseases but strongly affects others
31
What is nutritional genomics
What does it help with
The science of how nutrients affect the activities of gene and how genes affect activity of nutrients
Also called molecular nutrition or nutrigenomics
Advances in nutrition science:
Help determine needs for nutrients more accurately for fighting diseases and for growth
Helps make food tailored to an individuals specific nutrient needs
32
What is energy
What is food energy
The capacity to do work. Energy in food is chemical energy and can be converted to mechanical energy, electrical, heat, or other forms or energy in the body
Calories
33
Which four of the nutrients are organic
They are the ones that have carbon and are made by living things DONT INCLUDE CO2 and some carbon salts
Carb
Fat
Protiens
Vitamins
34
Which of the organic nutrients are energy yielding nutrient
What are energy yielding nutrients
3 of the four
Carbs (sugar and starch)
Fats (saturated and unstaturated fats)
Protiens (chains of amino acids)
Nutrients the body can use for energy via the carbon carbon bonds. They may also supply building blocks for body structures
35
What is special about the protiens as energy yielding nutrients
Double duty: give both energy and and give thing that can form structures and working parts of body tissues
36
What also yields energy but isn’t a nutrient
Alcohol
37
What is special about vitamins and minerals
Minerals like calcium and iron, vitamins like c and d
Don’t provide energy to the body
Minerals serve as parts of body structures like calcium in bone
Both vitamins and minerals act as regulators: assist in body processes like digesting food moving muscles etc.
38
What happens if you don’t invest essential nutrients
Develop deficiencies this is why essential
39
What are calories/kcal and grams
What are each used for
Calories/Kcal: units used to measure energy in foods. It’s the amount of heat energy needed to raise the temp of a kg (L) of water by one deg celcius
Grams: units of mass. Mass of a cubic centimetre (cc) or millilitre of water under defined conditions of temp and pressure
Calories to measure food energy
Mass to measure food and nutrient quantities
40
How many grams is an ounce
28g=1Oz
41
Most energy rich nutrient and value
Other calues of the energy rich nutrient
Fat (lipid): 9 cal/g
Carb and protien: 4cal/g
42
What are dietary supplements
What are elemental diets
why can’t these replace food
Dietary supplements: pills, liquids, or powders that contain purified nutrients or other ingredients
Elemental diets: Diets made of purified ingredients of known chemical composition, supplying all essential nutrients to people who can’t eat foods (like ppl in the hospital)
Allow people in hospital to recover from nutrient deficiencies infections and wounds
thing like elemental diets or supplements that help sick people survive come with medical complications , this is because actual Food has more than just the 6 basic nutrients that help us
43
How much energy does alcohol give
7cal/g but it’s not classed as a nutrient because it interferes with growth maintence and repair of body tissues
44
What is it about food that make it needed for thriving
What does it contain as well that makes it better
Overall give physical and emotional comfort if food is consumed instead of supplement
The digestive tract and organs can respond to the sight and aroma and taste of food, when fed through a vein the unused muscles weaken and get smaller and make more susceptible to infections
Digestive organs also release hormones in response to food, which send messages to the brain that bring satisfaction to the eater
Food also has non nutrients and phytochemicals which reduce disease risk because they confer color taste and other characteristics to foods
45
What are non nutrients and phytochemials
Thing in food that make it better
Non nutrients: compunds other than the 6 nutrients that are in food and have biological activity in the body
Phytochemicals: non nutrient compounds in plant derived foods that have biological activity in the body (phyto means plant)
46
What determines the extent to which foods support good health
What form the basis of a nutritious diet
Depends on the calories nutients and non nutrients in the food
Basic foods: milk and milk products , meat ,fish, poultry, veggies like dried peas and beans, fruit and grains
47
What are fast foods
Processed foods
Functional foods
Staple foods
Fast foods:
- restaurant foods that are quickly available , burgers fries etc. may or may not meet nuterient needs depending on what’s ordered and the nutrient needs and energy allowanaces of the eater
Processed foods:
- food subjected processes like milling texture alteration, additive addition, cooking.may or may not be nutritious depending on the starting material and the process
Functional:
- a term that’s used to try to define the foods known to possess nutrients or non nutrients that could give protection against diseases and group them. But this is controversial because all nutritious foods can support health in some way
Staple food:
- food used daily like rice or potatoes . These are nutritious if well chosen
48
What are the five characteristics of a nutritious diet and what do they mean
Adequacy: the foods providing all the essential nutrients, fibre, and energy that’s good enough to maintain body health and weight
Balance:
49
What are the five characteristics of a nutritious diet
Adequacy:
- the foods provide all essential nutrients fibre, and energy in amount sufficient to maintain health and body weight
Balance:
- the foods are a number of diff types on proportion to each other. So that foods rich in some nutrients don’t replace foods rich in other nutrients (also called proportionality)
Calorie control:
- controlling energy intake so you have energy need to get the appropriate weight. this help make a sound diet plan
Moderation:
- the foods don’t give excess fat salt sugar , controlling constiuesnt within set limits (not excess)
Variety:
- providing a wide selection of foods, the opposite of monotony
50
How is adequacy important
What are some iron rich foods
Ex iron:
- iron is an essential nutrient and need to keep being replace as it’s used up
- only obtain by eating food that have it
- if too little iron contains food is eaten, can get iron defincy anemia which makes you low energy
- adding iron rich food to you mrdiet gives energy
Meat fish poultry legumes are iron rich
51
What are legumes
Beans peas and lentils. They are inexpensive sources of protien, vitamins, minerals, and fibre that contribute little fat to the diet
52
How is balance important
Ex calcium:
- diet without calcium causes poor bone development in youth which can cause bone loss in adult life
- foods rich in iron are poor in calcium and vice versa (so need a balance)
53
How is calorie control important
Making sure the energy intake doesn’t exceed energy needs
This helps control body fat content and weight
54
How is moderation important
Intake of food constituents like fat cholesterol sugar Salt should be moderated BUT DONT HAVE TO BE CONOLETELY CUT OUT
Guideline is that fat intake should be below 35 % of total calories
55
How is variety important
Shouldn’t eat the same foods and if that one food it highly nutritious
Variety increases likelyhood that you have aqdequate nutrients
Also some food might be better sources of non nutrients that others , and non nuterients are also important for health
Also some food can have toxins or contaminants, having variety dilutes the toxins from that food
Variety also adds interest because trying new foods gives pleasure
56
Overall what does a well planned diet consist of
Nutrients, balanced in the food types, offers food energy matching energy expended in activity , moderate in unwanted constituents and gives variety of nutritious foods
57
What are cuisines
Foodways
Ethnic foods
Cuisine: styles of cooking
Foodways: sun of a cultures habits customs beliefs, and preferences concerning food
Ethnic foods: foods asssociated with particular cultural subgroups win thin a population
58
What are omnivores
Vegetarian
Vegan
Omnivores: eating both plant and animal origin , including animal flesh
Vegetarians: exclude animal flesh and possibly animal product like milk cheese and eggs from diet
Vegan: only eat food from plant sources : veggies grains legumes fruit seeds. STRICT VEGETARIANS
59
What factors drive food choices
Nutriton and Factor other than nutrition like:
- ads
- avaibality
- economy
- emotional comfort
- habit
- personal preference
- positive asscosiation
- region of the country
- social pressure
- values or beliefs
- weight
- nutrion value
60
Why is there a standardized system to assess nutritional status
What are the four methods to assess nutritional status how do they help
To determine how well nourished a person or population group is
History
Anthropomorphic measures
Physical examination
Lab tests
They help by complimenting each other in the diagnosis and confirmation of nutritional deficiency or excess and allow for detection of nutrional disorders
61
Explain history
Assessing the persons dietary history
Recording medical history: such as diet related conditions like alcoholism anorexia, cancer , drug addiction etc)
Recording socioeconomic history: provides info on personal financial and environment influences on food intake
- ex. A poor education or living alone leads to less nutritious diet
62
Explain anthropomorphic measures
Taking the physical characteristics of the body like height weight :
- tell us about problems like growth faliure in kids, wasting or swelling of body tissues in adults , obesity
These problem are all indicators of nutrient deficiency or excess and
63
Explain physical examination
Physical examination to look at poor nutritional health status
Inspecting the hair eyes skin tongue and fingernails , could also do posture
This physical exam can indicate deficiencies imbalances and toxicity status
64
Explain lab tests
What is special about bio chemical abnormalities
Taking body fluid (blood or urine) samples for analysis in lab
Good because in early stages of malnutrition, body changes aren’t obvious but biochemical tests reveal problems
Test Ex. Blood hemoglobin indicating if iron levels are in a normal al range
Detecting biochemal abnormalities/nutritional deficient in the lab doesn’t tell us if the cause is inadequate dietary intake (primary deficiency) or something other than diet (secondary deficiency)
The only way to confirm whether a nutritional deficiency is dietary in origin is to do a dietary assessment
65
What factors cause secondary deficiency
Inefficient nutrient absorption and excessive excretion (loss of the nutrient)
66
What is another component of assessing nutritional status and what included in it
Collecting diet information is a subcategory of nutritional history:
Diet history
Food diary
24 hr food recall
Food frequency
67
What is diet history
Used by dietician health professionals to assess an individual’s eating habits or usual food intake :
- this diet history can reveal socioeconomic and cultural influences , food introlerances, food likes and dislikes , seasonal variation in intakes, appetite and taste changes , physical disabilities (chewing swallowing mobility) etc.
Diet history is usually conducted with the other three diet assessment methods to determine nutrient intake for the total diet or to assess specific nutrients
Assessing this help to plan healthy eating strategies for a patient to encourage long term changes. Rarely used in research studies
68
What is food diary
Keeping a diary with info on the type amount and method of prep of the foods eaten
Also record times of eating meals and snacks
Food also weighed before eating to increase accuracy of food diary
69
What is 24 hr food recall
Interviewer Asking the person to recal all they ate or drank during last 24 hr (or the previous day). For the person to estimate serving sizes better, food models and measurement aids are used
Usually Used in research studies to determine typical food and nutrient intake
Not practical in assessing a person diet to see potential nutritional deficiencies
70
What is food frequency
Used in epidemiological studies which track diet consumption of hurdereds to thousands (large) group of people
The info tracked is:
- how often a food or type of food is consumed during a specific period of time
- this period of time is a day week month or year
71
What is the diffence in assessment of nutritional status and collecting diet info
Collecting diet info is one part (which has subcategories) of assemnet Kd nutrional status (fall under nutritional history)
72
What are food consumption databases
What is the nutrient content in a food influenced by
They list (in print of nutrient analysis software) the average nutrient composition of food
Influenced by:
- variety or strain of the food
- geographic location and season of production
- mineral content of the soil and the fertilizer used
- stage of maturity at harvest
- method of processing
- method of cooking
- method and time length of storage
73
What are the two main uses of food comp databases
To determine amounts of nutrients a person or group of people (like in a research study) are consuming. also to assess nutritional value of a menu for a daycare of senior lodge
To identify food the could be higher or lower in specific nutrients
74
What are the limitations of food composition tables
- many nutrients aren’t included in the tables (like fatty acids and trace minerals like iodine)
- not all food have been tested for all nutrients so many of them have missing values, such as fast food missing vitamin b value in the diet apps
- since there are so many influencing factors on nutrient data, the data is an approximation of the actual composition of foods. Variation of nutrient values is unavoidable in different food comp tables
the values listed represent only the amount of nutrients the food contains, not what’s absorbed:
- the calculated amount of nutrient in a food shouldn’t be assumed to be complete absorbed by the body because factors can enhance of inhibit the absorption of those nutrients
- mixed dishes like soup and stews vary widely in nutrient comp
- because of the varied Legislation on enrichment and fortification between countries, some Canadian foods have a different nuterient comp than the same American foods .
- especially vitamin A and D, and iron in cereal variations
- but the variation isn’t critical if just doing general diet evaluation
75
Cal is interchange with
Kcal
Kcal is mainly what used for nutrition
