1. Overview of Nutrition Flashcards
1
Q
What influences people’s food choices?
A
Personal preference, genetics, habit, culture/religion, traditions, social interactions, food availability, emotional eating, body weight and image, political or environmental views, nutrition and health.
2
Q
What are the 6 key nutrients?
A
Water, Carbs, Proteins, Fats, vitamins, minerals
3
Q
What are some non-nutrient componenets of foods?
A
fibres, phyto-chemicals, pigments, additives, alcohols
4
Q
Which of the main nutrients are organic?
A
Vitamins, carbohydrates, proteins and fats
5
Q
Which of the main nutrients are inorganic?
A
water and minerals
6
Q
What are “essential nutrients”?
A
Nutrients that the body cannot make in adequate quantities. Must be obtained from foods.
7
Q
Which fat soluble vitamins are essential nutrients?
A
A, D, E, K
8
Q
Which if the key nutrients are energy yeilding?
A
Carbs, Proteins, Fats
9
Q
Which of the key nutrients are considered macronutrients?
A
Carbs, Proteins, Fats
10
Q
Which of the key nutrients are considered micronutrients?
A
vitamins and minerals
11
Q
What is the energy density of carbohydrate?
A
17kJ/g
12
Q
What is the energy density of fats?
A
37kJ/g
13
Q
What is the energy density of proteins?
A
17kJ/g
14
Q
What is the energy density of alcohol?
A
29kJ/g
15
Q
What is the energy density of water?
A
17kJ/g
16
Q
How many kJ in 1 kcal?
A
4.2kJ
17
Q
How many of the 613kJ provided by a 375ml can of beercome from alcohol, if the beer contains 1g of protein and 13g carbohydrate?
A
375kJ
18
Q
What are the 3 key functions of nutrients in the body?
A
- provide energy, 2. Promote growth and development, 3.Regulate body processes.
19
Q
Which nutrients provide energy?
A
Carbs, Proteins, Fats
20
Q
Which nutrients promote growth and development?
A
Proteins, fats, vitamins, minerals, water
21
Q
Which nutrients regulate body processes?
A
Proteins, fats, vitamins, minerals, water
22
Q
Can you yeild energy from all nutrients?
A
No, only proteins, carbs and fats
23
Q
What is nutrition?
A
Ths study of the nutrients and other substances in foods and the body’s handling of them.
24
Q
Name 3 design types for epidemiological studies?
A
Cross-sectional, case-control, and cohort
25
Describe a cross-sectional study?
Researchers how much and what kinds of food a group of people eat and how healthy they are. Findings identify factors that might influence diease in the population
26
Describe a case-control study?
Researchers compare people who do and do not have a condition, match them in age, gender and other key variables so that differences in other factors will stand out.
27
Describe a cohort study?
Researchers analyze data collected from a selected group of people (a cohort) at intervals over a certain period of time.
28
How are laboratory based animal studies conducted?
In animal based studies, researchers feed animals special diets that add or omit a certain nutrient and observe health changes.
29
How do human intervention or clinical based studies work?
Researchers ask people to adopt a new behaviour. Trials help determine the effectiveness of interventions.
30
How are invitro laboratory studies conducted?
Researchers examine the effects of a specific variable on an isolated tissue, cell or molecule froma living organism.
31
Outline the scientific method?
Observation and question--> Hypothesis and prediction--> Experimentation--> Results and interpretation--> If hypothesis is supported, may develop a theory. If not supported then further observations and questions…
32
What criteria need to be met for a finding to be accepted into the body of nutrition knowledge?
Must stand up to rigorous, repeated testing by several different researchers
33
What process is used to evaluate the procedures used and the conclusions drawn in a study?
peer review
34
On what things might someone evaluate the reliability of a study?
The journal, funding source, authors, methodology and discussion of results.
35
How is replication important in scientific studies?
Can be used to prove or disprove findings.
36
What main assesment techniques are used to assess nutritional health of individuals?
History (incl diet, health status, socioeconomic status, drug use…), anthropomorphic (measure physical characteristics incl. height and weight), Physical examination, laboratory testing (ex. Blood and urine)
37
What main assessment techniques are used to assess nutritional health of populations?
National nutrition surveys
38
What does "NRV" stand for?
Nutrient Reference Value
39
What is an NRV?
set of standards that define the amounts of energy, nutrients, other dietary components and physical activity that best promotes heath.
40
What is "EAR"?
Estimated Average Requirement - A daily nutrient level estimated to meet the requirements of half of healthy individuals in a particular age and gender group.
41
What is "RDI"?
Recommended Dietary Intake - Average daily dietary intake sufficient to meet the needs of nearly all (~98%) of healthy individuals in a particular age and gender group.
42
What is "AI"?
Adequate Intake - average daily nutrient intake approximation. Used when the RDI is not available.
43
What is "EER"?
Estimated Energy Requirement - average dietary energy intake that is predicted to maintain energy balance in a healthy adult of defined gender, height, weight and level of physical activity consistent with good health.
44
What is "UL"?
Upper Level of Intake - the highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals.
45
What does AMDR stand for?
Acceptable Macronutrient Distribution Range
46
What is "AMDR"?
Acceptable Macronutrient Distribution Range - the range of intakes for macronutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.
47
What is the AMDR range for Carbohydrates?
45-65% kJ
48
What is the AMDR range for Proteins?
15-25% kJ
49
What is the AMDR range for Fats?
20-35% kJ
50
Functional foods are foods that:
a. have health benefits beyond their nutrient content.
b. are specially developed for consumers’ taste preferences.
c. have essential roles in diet.
d. are genetically modified to provide essential nutrients.
a
51
The human body composition for an average healthy adult is:
a. 25 per cent water, 20 per cent fat, 55 per cent protein, carbohydrate, minerals and other
compounds
b. 45 per cent water, 25 per cent fat, 30 per cent protein, carbohydrate, minerals and other
compounds
c. 60 per cent water , 20 per cent fat, 20 per cent protein, carbohydrate, minerals and other
compounds
d. 50 per cent water , 20 per cent fat, 30 per cent protein, carbohydrate, minerals and other
compounds
c
52
Which of the following could be classified as inorganic nutrients?
a. Minerals and vitamins
b. Water and minerals
c. Vitamins and water
d. Lipids and minerals
b
53
An organic nutrient is:
a. found in plant material.
b. a nutrient derived from plants and animals that are organically farmed.
c. a nutrient that contains carbon.
d. a nutrient that contains hydrogen.
c
54
200 kilocalories is equivalent to:
a. 400 kilojoules.
b. 840 kilojoules.
c. 420 kilojoules.
d. 840 joules.
d
55
The Estimated Average Requirement (EAR) of a nutrient is:
a. the average amount required by an individual.
b. the average amount that meets the needs of half the population.
c. the estimated average daily requirement for an individual.
d. the estimated average weekly requirement for an individual.
b
56
An Adequate Intake (AI) of a nutrient:
a. is a certain quantity of a nutrient that, if consumed, will be sufficient to meet dietary
requirements.
b. is a signal that there is insufficient evidence to establish an RDI.
c. is an adequate amount for half the population.
d. reflects the average intake of an individual that will meet average requirements.
b
57
The acceptable macronutrient distribution range for macronutrients areas is:
a. 55–65 per cent carbohydrate, 25–35 per cent fat and 10–15 per cent protein.
b. 40–60 per cent carbohydrate, 20–35 per cent fat and 20–30 per cent protein.
c. 35–60 per cent carbohydrate, 20–30 per cent fat and 25–35 per cent protein.
d. 45–65 per cent carbohydrate, 20–35 per cent fat and 15–25 per cent protein.
d
58
Recommended dietary intakes (RDI) are:
a. the recommended intakes of intakes a person should have daily to avoid deficiencies.
b. recommended intakes of nutrients that should be consumed most of the time.
c. the average nutrient intake a person should have.
d. recommendations only, and are unnecessary to have.
a
59
If a group of people were to consume an amount of protein equal to the Estimated Average
Requirement (EAR) for their population group, what percentage of the group would receive
insufficient amounts of protein?
a. Two
b. 33
c. 50
d. 98
c
60
How does alcohol resemble the nutrients?
It provides energy to the body
61
Why is alcohol not considered a nutrient?
it interferes with the body's growth, maintenance and repair.
62
How can variable be correlational but not causal?
correlational evidence proves only that variables are associated, not that one is the cause of the other.
63
What happens when people get too little or too much energy or nutrients?
malnutrition
64
What is malnutrition?
any condition cause by excess or deficient energy or nutrient intake or by an imbalance of nutrients
65
What is under-nutrition?
deficient energy or nutrients
66
What is over-nutrition?
excess energy or nutrients
67
What are the 4 methods used to detect energy and nutrient deficiency or excess?
historical information, anthropological information, physical exam and laboratory testing.
68
What are risk factors, and what is their relationship to disease?
a condition or behaviour associated with an elevated frequency of disease but not proved to be causal
69
What is primary deficiency?
a nutrient deficiency caused by inadequate dietary intake of a nutrient
70
How many minerals are know to be essential in human nutrition?
16
71
What is nutritional genomics?
the science of how nutritent affect the activities of genes and how genes affect the interactions between diet and disease.
72
What is overweight?
body weight above some acceptable standard , usually defined in relation to height.
73
What is obese?
overweight with adverse health effects
74
When people eat foods typical of their families or geographic region, their choices are influenced by?
ethnic heritage or tradition
75
Nutrients the human body must obtain from the diet because they cannot be made internally are called?
essential nutrients
76
The inorganic nutrients are?
water and minerals
77
The energy yielding nutrients are?
carbs, proteins, fats
78
Studies of populations that reveal correlations between dietary habits and disease are called?
epidemiological studies
79
An experiment in which the researchers know who is receiving the treatment but the subjects do not is known as?
single blind
80
An EAR represents?
the daily nutrient level estimated to meet the requirements of half the healthy individuals in a particular life stage and gender group.
81
Historical information, physical examination, lab tests and anthropomorphic data measures are what?
methods used in a nutrition assessment.
82
A deficiency caused by inadequate dietary intake is called?
primary deficiency.
83
Behaviors such as smoking, dietary habits, physical activity and alcohol consumption that influence the development of disease are known as?
risk factors
84
What is secondary deficiency?
a nutrient deficiency caused by something other than inadequate intake, such as a diesase condition or drug interaction which reduces absorption, accelerates use, hastens excretion or destroys the nutrient.
85
What are probiotics?
living organisms found in foods that, when consumed in sufficent quantities, are beneficial to health.
86
Which of the following nutrients do not change when metabolised in the human body? A) water b) Carbohydrates c) vitamins d)minerals
d
87
Two meals are available, each with equal caloric value, but one has a calculated energy density of 4.2 kJ/g whereas the other has a calculated energy density of 9.5 kJ/g. When making your meal choice, which statement would provide you with the most information to make your selection? a)the meal with the higher energy density will not be as healthy b)the meal with the higher energy density will ehealp to satisfy hunger c) the meal with the lower energy density will need supplementation to increase its nutrient value d)the meal with the lower energy density will provide a much larger quantity of food and be more filling when eaten
d
88
Which of the following would constitute a cohort research design? A) researching a group of individuals who eat low fat diets over a two-year time from to determine the possible long term effects of low fat diets B)comparision of a group of individuals who have diabetes with a group who doesn't have diabetes C) researching a group of individuals who take vitamin C for a 30-day period to determine the possible effects of vitamin C as an antioxidant d)studies of groups of cells in a lab setting
a
89
True or False: Nutrient recommendations are b=ased on the daily kilojoule intake of the individual
F
90
True or False: Nutrient recommendations apply to all members of the population
F
91
True or False: Nutrient recommendations are not minimum requirements and may not represent optimal intakes for all individuals
T
92
True or False: Nutrient recommendations encourage the use of supplements to meet dietary goals?
F
93
Whilel reasing a research article you note that it states "Individuals who exercise more will lose weight more easily". How would you categorize this statement? A) Palcebo effect B) Data collection C) Hypothesis D) Correlation
c
94
True or False? A) vitamins are condsiered to be essential nutrients whereas minerals are not
F
95
True or False: minerals provide energy and vitamins help to facilitate the release of energy in the body
F
96
True or False: minerals are needed in larger amounts than vitamins
F
97
True or False: minerals are inorganic in nature whereas vitamins are organic
T
98
Acceptable Macronutrient Distribution Ranges (AMDR)
ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases
99
anthropometric
relating to measurement of the physical characteristics of the body, such as height and weight
100
blind experiment
an experiment in which the subjects do not know whether they are members of the experimental group or the control group
101
cell
the basic structural unit of all living things
102
chronic diseases
diseases characterised by a slow progression and long duration. Examples include heart disease, cancer and diabetes
103
control group
a group of individuals similar in all possible respects to the experimental group except for the treatment. Ideally, the control group receives a placebo while the experimental group receives a real treatment
104
correlation
the simultaneous increase, decrease or change in two variables. If A increases as B increases, or if A decreases as B decreases, the correlation is positive. (This does not mean that A causes B or vice versa.) If A increases as B decreases, or if A decreases as B increases, the correlation is negative. (This does not mean that A prevents B or vice versa.) Some third factor may account for both A and B
105
covert
hidden, as if under covers
106
deficient
of a nutrient, the amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms
107
diet
the foods and beverages a person eats and drinks
108
double-blind experiment
an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects, until after the experiment is over
109
energy
the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical or heat energy
110
energy density
a measure of the energy a food provides relative to the amount of food (kilojoules per gram)
111
energy-yielding nutrients
the nutrients that break down to yield energy the body can use
112
essential nutrients
nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings
113
Estimated Average Requirement (EAR)
the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group
114
Estimated Energy Requirement (EER)
the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height and level of physical activity
115
experimental group
a group of individuals similar in all possible respects to the control group except for the treatment. The experimental group receives the real treatment
116
foods
products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues
117
functional foods
foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals
118
genome
the full complement of genetic material (DNA) in the chromosomes of a cell. In human beings, the genome consists of 46 chromosomes. The study of genomes is called genomics
119
hypothesis
an unproven statement that tentatively explains the relationships between two or more variables
120
inorganic
not containing carbon or pertaining to living things
121
joules
units by which energy is measured. Food energy is measured in kilojoules (1000 joules equals 1 kilojoule), abbreviated to kJ ? 4.2 kilojoules (or 1 kcalorie) is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water by 1 °C
122
malnutrition
any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients
123
minerals
inorganic elements. Some minerals are essential nutrients required in small amounts by the body for health
124
Nutrient Reference Values (NRV)
a set of nutrient intake values for healthy people in Australia and New Zealand. These values are used for planning and assessing diets
125
nutrients
chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance and repair of the body's tissues. Nutrients may also reduce the risks of some diseases
126
nutrition
the science of foods and the nutrients and other substances they contain, and of their actions within the body (including ingestion, digestion, absorption, transport, metabolism and excretion). A broader definition includes the social, economic, cultural and psychological implications of food and eating
127
nutrition assessment
a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, medication and diet histories; anthropometric measurements; physical examinations; and laboratory tests
128
nutritional genomics
the science of how food (and its components) interacts with the genome. The study of how nutrients affect the activities of genes is called nutrigenomics. The study of how genes affect the activities of nutrients is called nutrigenetics
129
organic
in chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. This definition excludes coal, diamonds and a few carbon containing compounds that contain only a single carbon and no hydrogen, such as carbon dioxide (CO2), calcium carbonate (CaCO3), magnesium carbonate (MgCO3) and sodium cyanide (NaCN)
130
overnutrition
excess energy or nutrients
131
overt
out in the open and easy to observe
132
peer review
a process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed
133
phytochemicals
non-nutrient compounds found in plant-derived foods that have biological activity in the body
134
placebo
an inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies
135
placebo effect
a change that occurs in response to expectations in the effectiveness of a treatment that actually has no pharmaceutical effects
136
primary deficiency
a nutrient deficiency caused by inadequate dietary intake of a nutrient
137
public health nutritionists
dietitians or nutritionists who specialise in providing nutrition services through organised community efforts
138
randomisation
a process of choosing the members of the experimental and control groups without bias
139
Recommended Dietary Intake (RDI)
the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals
140
replication
repeating an experiment and getting the same results. The sceptical scientist, on hearing of a new, exciting finding, will ask, ?Has it been replicated yet?' If it hasn't, the scientist will withhold judgement regarding the finding's validity
141
requirement
the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
142
risk factor
a condition or behaviour associated with an elevated frequency of a disease but not proved to be causal. Leading risk factors for chronic diseases include obesity, cigarette smoking, high blood pressure, high blood cholesterol, physical inactivity and a diet high in saturated fats and low in vegetables, fruits and whole grains
143
subclinical deficiency
a deficiency in the early stages, before the outward signs have appeared
144
theory
a tentative explanation that integrates many and diverse findings to further the understanding of a defined topic
145
undernutrition
deficient energy or nutrients
146
Upper Level of Intake (UL)
the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects
147
validity
having the quality of being founded on fact or evidence
148
variables
factors that change. A variable may depend on another variable (for example, a child's height depends on their age), or it may be independent (for example, a child's height does not depend on the colour of their eyes). Sometimes both variables correlate with a third variable (a child's height and eye colour both depend on genetics)
149
vitamins
organic, essential nutrients required in small amounts by the body for health
