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Unit 1 Flashcards

1
Q

Definition of food (3 points)

A

Any solid or liquid material consumed by a living organism

Supplies energy

Can be processed or raw

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2
Q

What are nutrients used for?

A

Growth, maintenance and repair of tissues

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3
Q

What is the difference between group A and B nutrients

A

Group A = energy providing

Group B = non energy providing (other)

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4
Q

3 types of group A nutrients

A
  1. Carbs
  2. Fats
  3. Proteins
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5
Q

3 types of group B nutrients

A
  1. Water
  2. Vitamins
  3. Minerals
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6
Q

What are essential nutrients?

A

Nutrients The body cannot make for itself from other raw materials

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7
Q

What are Conditionally essential nutrients?

A

Nutrients that the body cannot make enough of to meet the requirements for health

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8
Q

What are non-essential nutrients?

A

Nutrients that the body can make for itself, so it does not have to rely on food intake

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9
Q

What unit measures potential energy in foods?

A

Kilocalorie

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10
Q

Calories per gram of carbohydrates

A

4 cal/g

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11
Q

Calories per gram of fat

A

9 cal/g

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12
Q

Calories per gram of protein

A

4 cal/g

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13
Q

Calories per gram of alcohol

A

7 cal/g

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14
Q

What are phytochemicals? (3 points)

A

Non-nutrient compounds derived from plants

Have biological activity in the body

May support health beyond roles of traditional nutrients

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15
Q

3 physiological effects of phytochemicals

A

Antioxidants
Mimic hormones
Alter blood constituents to protect against some diseases (cancer, heart disease)

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16
Q

What are functional foods?

A

Foods that offer health benefits beyond basic nutrition

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17
Q

4 categories of functional foods

A

Whole foods with naturally high concentrations of phytonutrients

Whole foods that have enhanced levels of bio active compounds

Purified extracts of bioactive compounds (ex fish oil capsules)

Processed foods with added bioactive compounds (ex. Orange juice with calcium added)

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18
Q

True or false: supplements are the safest and most effective source of phytochemicals

A

False, food is the most effective source

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19
Q

Why are cranberry juice and yogurt considered functional foods?

A

Cranberry juice contains photochemicals that dislodge bacteria from the urinary tract, preventing UTIs

Yogurt contains probiotics that can improve diarrhea caused by antibiotics, and improve chronic intestinal diseases

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20
Q

What are nutraceuticals

A

Products isolated or purified from foods, generally sold in a medicinal form and have physiological benefits

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21
Q

What is food science

A

The scientific study of raw food materials and their behaviour when created, processed, stored, packaged, and evaluated as consumer food products

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22
Q

What is food technology

A

Applying food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, wholesome food

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23
Q

What is a food scientist

A

Somebody who applies scientific knowledge and technological principals to the study of food

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24
Q

The least convincing type of study is

A

Expert opinion

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25
The most convincing type of study is
Systematic review of multiple randomized clinical trials
26
5 steps of the scientific method
1. Define the problem 2. Formulate a hypothesis 3. Collect data 4. Interpret the data 5. Generalize the findings
27
What is the gold standard for scientific information?
Peer reviewed literature
28
What is the difference between a descriptive study and an analytical study
Descriptive study = can generate a hypothesis, can focus on individual or a population Analytical study = can test specific hypotheses, can include observational and interventional studies
29
What are the 4 types of descriptive studies
Population or correlation study Case report case series Cross sectional survey
30
What are the 3 types of analytical study
Case-control study Cohort study Intervention study
31
What is a population or correlation study
Researchers compare data from entire populations to identify factors that might influence the incidence of a disease in various populations. It is impossible to establish causality since the whole population is being studied
32
What is another name for a population or correlation study?
Epidemiological study
33
What is a case report
A detailed report on a single patient
34
What is a case series?
A compilation of multiple case reports
35
What is a cross-sectional survey?
Examines both exposure and disease in individuals
36
What is a case-control study?
Researchers compare people who have a given condition such as a disease with other people who do not have the disease. Individuals are matched by age, gender, etc so that differences in other factors will stand out
37
What is a cohort study
Classifies participants based on exposure and follows them for a period of time to assess disease developments
38
What is an intervention study
Researchers ask participants to adopt a new behaviour and compare their results to a control group taking a placebo. This helps determine the effectiveness of the intervention. Randomized groups
39
What is a double blind design, and which type of study is it often used in?
Neither the researchers nor the study participants know who is receiving the treatment and who is receiving the placebo. Intervention study
40
What is Ethnocentrism
The belief that ones own pattern of behaviour is preferred over other cultures
41
What is cultural relativism
Recognizing that values and beliefs can differ, based on culture, but that all are equal
42
What is famine
Widespread and extreme scarcity of food in an area that causes starvation and death in a large portion of the population
43
What is food poverty
Hunger that occurs when enough food exists in an area but some of the people cannot obtain it
44
What is food shortage
Hunger occurring when an area of the world lacks enough total food to feed its people
45
What is hunger
Lack of shortage of basic foods needed to provide the energy and nutrients that support health
46
What is world food supply
The quantity of food, including stores from previous harvests, available to the worlds people at a given time
47
What are food banks
Facilities that collect and distribute food donations to authorized organizations for feeding the hungry
48
What are food pantries
Community food collection programs that provide groceries to be prepared and eaten at home
49
What are emergency kitchens
Programs that provide prepared meals to be eaten on-site, often called soup kitchens
50
What is food insecurity
Limited or uncertain access to foods of sufficient quality or quantity to sustain a healthy and active life
51
What is food security
Access by all people at all times to nutritionally adequate, safe, personally acceptable foods from normal food channels
52
What are the 4 pillars of food security
Availability Accessibility Adequacy Acceptability
53
What are 4 methods of food recovery
Field gleaning Perishable food rescue or salvage Prepared food rescue Non perishable food collection
54
What is field gleaning
Collecting crops from fields that have already been harvested or are not profitable to harvest
55
What is perishable food rescue or salvage
Collecting perishable produce from wholesalers and markets
56
What is prepared food rescue
Collecting prepared foods from commercial kitchens
57
What is non perishable food collection
Collecting processed foods from wholesalers and markets
58
What are community kitchens
Programs where individuals come together to prepare meals that they can take home to their families Typically ingredients for set recipes are provided
59
What are community gardens
Gardens grown on donated lots of land, typically with donated supplies and seeds. Participants are responsible for caring for the garden and benefit from the yield of produce
60
What are school feeding programs
Programs that provide meals such as breakfast and/or lunch to children at school
61
What are food sharing programs
Programs that match people with excess produce (ie fruit trees) with people who would benefit from harvesting it
62
What is sensory evaluation
Assessment by the human senses of all of the qualities of a food product
63
Why are hot foods easier to smell than cold foods
Only volatile molecules carry odour
64
True or false, a substance should be dissolved in water or saliva to be tasted, but not oils
False. All three
65
What are papillae
Taste receptors on the surface of the tongue
66
Flavour is the combination of what sensations
Taste + odour + mouthfeel

Foods Facts And Fallacies (5 decks)

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