unit 3 Flashcards

1
Q

Calories

A

Measure of how much energy your get from this food
Your body needs calories to function!
Based on amount per serving

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2
Q

% Daily Value

A

> 5% DV of a nutrient is LOW
20% DV of a nutrient is HIGH

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3
Q

A Closer Look at Calories

A

What Are They?
A unit or measurement of energy
Basal Metabolic Rate
The number of calories you need to sustain basic life activities
3,500 calories= 1 pound of fat

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4
Q

Calorie Surplus

A

You consume more calories than your body burns a day. Your body stores these calories for another day when calories are scarce.

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5
Q

Calorie Deficit

A

You consume less calories than your body burns a day. Your body will use calories from your fat cells and glycogen for energy.

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6
Q

Carbohydrate Storage:

A

The extra calories you consume from carbohydrates are converted into glycogen and stored in your muscles and liver.

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7
Q

Fat Storage:

A

Once glycogen stores are full, your body stores excess calories in your fat cells. You do not gain fat cells, they just shrink or grow.

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8
Q

WHAT ARE EATING DISORDERS?

A

abnormal eating patterns that endangers a person’s physical and mental health

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9
Q

Anorexia Nervosa

A
  • An eating disorder that is characterized by self-starvation or excessive exercising
  • Still see themselves as fat even if they are not

Side effects:
Severe weight loss, weakness, sleep disturbances, anemia, dizziness, periods stop, infertility, kidney/liver failure, heart attack

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10
Q

Bulimia Nervosa

A

An eating disorder that is characterized by bingeing and then purging to get rid of the food

Binging = eating huge quantities of food at one time, often uncontrollable

Purging = the use of self induced vomiting or laxatives to prevent weight gain (very secretive)

Side effects:
Swelling , dehydration, irregular
period, damage to esophagus,
teeth, and mouth

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11
Q

Binge Eating Disorder

A

Bingeing is eating excessive
amounts of food during short period
of time until uncomfortably full

No purging occurs (i.e. they don’t throw up)
Often uncontrollable

Side effects:
Obesity, diabetes, high blood pressure, decreased mobility, heart disease, liver and kidney issues, heart attack

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12
Q

What are the Causes of Eating Disorders?

A

The causes of eating disorders are complex and may be intertwined

A single factor may not lead to problem eating patterns

However, when several factors
occur together, an eating
disorder may be triggered

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13
Q

Factors that Encourage Eating Disorders:
SOCIETAL PRESSURE

A

Society assigns certain values to genders
Ex. Women need to be thin to be considered “attractive”
Ex. Men need to be strong and muscular to be “attractive”

Society provides makeup, cosmetic surgery, etc. to help make us “more beautiful”

Society discriminates against those who don’t fit into the mold created of “perfection”

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14
Q

Factors that Encourage Eating Disorders:
MEDIA MESSAGES

A

In the media, thin = happy

The media portrays unattainable and unrealistic bodies as “perfect”
ex. tall, thin, model-types

The media photoshops
and filters images to make
images look “perfect”

Discuss: Do you think there has
been a positive change toward more
positive messages in recent years?

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15
Q

List 8 common food allergens

A

milk,egg,peanut,soy,wheat,tree nut,shellfish,fish and sesame

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16
Q

What allergic reaction is caused by tree nuts?

A

Tree nuts can cause a severe and potentially life-threatening allergic reaction (anaphylaxis). If you have a tree nut allergy, keep an epinephrine injection device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.

17
Q

What nuts are included in the tree nut category?

A

Walnut,almond,hazelnut,cashew,pistachio and brazil nuts.

18
Q

What is an example of cross-contact?

A

Not washing cutlery between different foods.

19
Q

What is cross-contact? How can it be avoided?

A

Different foods that have been in contact with each other, either directly or indirectly.The best way to stay safe is to avoid the food that has been in contact with the allergen.

20
Q

What is the recommended daily sodium (salt) intake?

A

1500mg

21
Q

How many Canadians are exceeding that limit?

A

Over half

22
Q

Where is sodium (salt) “hidden” in our foods

A

Processed foods,labels and serving size.

23
Q

We previously learned that sodium is one of the minerals our bodies need. Is sodium a macro or trace mineral? How does this impact our required sodium intake?

A

Sodium is a macrominerals .This impacts our required sodium intake because too much sodium in the diet can lead to high blood pressure, heart disease, and stroke.

24
Q

Modifiable Risk Factors

A

can be controlled or changed.
Blood pressure
Cholesterol levels
Smoking
Diabetes
Weight or obesity
Lack of physical activity
Diet
Stress

25
Q

Nonmodifiable Risk Factors

A

cannot be controlled or changed. Non controllable risk factors are typically the same across any chronic or diet related disease.
Age
Biological sex
Family history (genetics)
Ethnicity

26
Q

Cholesterol

A

Cholesterol is a fatty substance that’s made in the liver and released into the blood. We all have cholesterol in our blood, and some cholesterol comes from the food we eat. It is essential for the daily function of the body.

27
Q

High cholesterol

A

is when you have too much cholesterol in your blood. This can increase your risk of heart disease.

28
Q

Lowering Cholesterol

A

Eat a healthy balance diet
Choose foods that are low in saturated fat
Get active!
Quit or avoid smoking

29
Q

Type 1 Diabetes

A
  • Frequent urination
  • Unusual thirst
  • Extreme hunger
  • Unusual weight loss
  • Extreme fatigue
  • Irritability
30
Q

Type 2 Diabetes*

A
  • Any of the type 1 symptoms
  • Frequent infections
  • Blurred vision
  • Cuts/bruises that are slow to heal
  • Tingling/numbness in the hands/feet
  • Recurring skin, gum, or bladder infections
31
Q

Who is at Greater Risk for Type 1 Diabetes?

A
  • Siblings of people with type 1 diabetes
  • Children of parents with type 1 diabetes
32
Q
A