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FOOD20003 > 1. Overview of nutrition > Flashcards

1. Overview of nutrition Flashcards

1
Q

What are some factors which influence food choices?

A
  • Personal preferences for flavours
  • Genetics
  • Habit
  • Cultural or religious beliefs and traditions
  • Social interactions such as events or customs where food is involved
  • Food availibility, convenience and the economy
  • Personal values related to ethical treatment of animals and the planet
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2
Q

What are the four macronutrients?

A
  1. Lipids
  2. Proteins
  3. Carbohydrates
  4. Water
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3
Q

What are the two micronutrients?

A
  1. Vitamins
  2. Minerals
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4
Q

What distinguishes the macronutrients and the micronutrients?

A

The macronutrients except for water are energy containing

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5
Q

What are the two categories of vitamins?

A

Water soluble and fat soluble vitamins

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6
Q
A
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7
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8
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9
Q
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10
Q

What are the organic and inorganic compounds food is made up of?

A
  • Organic compounds: protein, carbohydrate, lipids and vitamins
  • Inorganic compounds are mineral and water
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11
Q

Body composition

A
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12
Q

Comparing vitamins and minerals

A
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13
Q
A
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14
Q

In energy terms what is the breakdown of the human diet for the macronutrients?

A

50% carbs

35% fat

15% protein

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15
Q

What is the role of protein in the body?

A

Protein is not really metabolised for energy but it has other functions such as muscle tissue, skin, enzymes, hormones (messengers), antibodies (immune funcitons)

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16
Q

What is the conversion between kilo joules and calories?

A

1 kcal = 4.2 kJ

17
Q

What is metabolism?

A

The process by which nutrients are broken down to yield energy or are rearranged into body structures (catabolism and anabolism)

18
Q

What are the types of nutritional studies?

A
  • Epidemiological studies include cross-sectional, case-control and cohort designs.
  • Laboratory-based studies include animal studies and laboratory-based in vitro studies.
  • Human intervention or clinical trials.
19
Q

What are the four systems of dietary reference values?

A

RDIs

EARs

AI and

UL

20
Q

What is the estimated average requirement? EAR

A

A daily nutritient level estimated to meet the requirements of half the healthy individuals

21
Q

What is the reccomended dietary intake? RDI

A

The average daily dietary intake level sufficient to meet the nutrient requirements of nearly all heatlhy individuals in a particular life stage and gender group

22
Q

What is the adequate intake? AI

A

Used when RDI cannot be determined. The average daily intake level based on observed or experimentally determined approximates of nutrient intake by a group that are assumed to be adequate

23
Q

What is the upper level of intake?

A

The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in that general population. As intake increases above the UL the risk of adverse effects increase

24
Q

Setting RDI

A
25
Q

How does the RDI for energy differ that other nutrients?

A

The RDI is set the mean so that half the population’s requirements fall below and half above them.

26
Q

What is the EER?

A

Estimated energy requirement

The average dietary intake that will maintain energy balance in a person with a healthy body weight and level of activity

27
Q

What is teh AMDR?

A

Acceptable macronutrient distribution ranges

(45 – 65 % energy from carbohydrates, 20 – 35 % E from fats and 15 – 25 % E from proteins)

28
Q

What is the difference between EAR and RDI in terms of who it applies to?

A

EARs for groups/populations while RDI/AI for individuals

29
Q
A
30
Q

What are some biometric measures of healthiness?

A

Body fat determination through fatfold measures, hydrodensitometry, bioelectical impedence.

Body shape

Waist to hip ratio

Body mass index

31
Q

How has the relationship of diet and health changed over the times?

A
  • Early nutritional research was focused on diseases of nutritional deficiency, which were once very common when diets were poor and unbalanced
  • Recently however most research is on chronic diseases whic come from overnutrition where food is abundant
  • Food becoming more processed and energy dense leading to excess energy intake and weight gain as fat and chronic diseases such as CVD cancers, diabetes
32
Q

What is the definition of a risk factor?

A

A condition or behaviour associated with an elevated frequency of a disease but not definitively known to cause the disease status

33
Q

What are the types of risk factors?

A
34
Q
A

FOOD20003 (14 decks)

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