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Human Nutrition > Basics > Flashcards

Basics Flashcards

Weeks 1 and 2

1
Q

Definition of nutrition

A

The study of how food nourishes the body

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2
Q

Good nutrition vs bad nutrition

A

An adequate well balanced diet is a major cornerstone of good health vs can lead to low immunity, disease, impaired development and lowered productivity

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3
Q

What do nutrients provide? (4 answers)

A
  1. Energy
  2. Serve as a building material
  3. Maintain or repair body parts
  4. Supports growth and development
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4
Q

Nutrients must be obtained by a _____ source because we cannot make it ourselves or we cannot make enough

A

External

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5
Q

List the types of nutrients (6)

A

Water, carbohydrates, fat, protein, vitamins, minerals

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6
Q

1 calorie =

A

The amount of heat needed to raise the temperature of 1 liter of water 1 degree celsius

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7
Q

What nutrients have calories?

A

Carbohydrates, protein, and fat

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8
Q

Amount of energy per gram of carbohydrates

A

4 kcal/g

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9
Q

Amount of energy per gram of fat

A

9 kcal/g

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10
Q

Amount of energy per gram of protein

A

4 kcal/g

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11
Q

Amount of energy per gram of alcohol

A

7 kcal/g

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12
Q

Definition of nutrient density

A

Foods rich in nutrients (primarily Whole Foods)

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13
Q

Healthy microbes=

A

Healthy people

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14
Q

Nutritious diet leads to…(3)

A

Maximizes health and longevity, prevents nutrient deficiencies, and decreases risk for chronic disease

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15
Q

Do humans have nutritional wisdom?

A

Yes, a mix of innate knowledge and learned

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16
Q

Why is replication and peer review important?

A

No study is ever perfect and one study is never enough

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17
Q

Research journals

A

Report details of the methods, results and conclusions of recently completed experiments/studies

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18
Q

Review journals

A

Examine all available evidence

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19
Q

What are the four basic categories of measures pertaining to nutrition?

A

Anthropometry, clinical examination, diet questionnaires, and biomarkers

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20
Q

Anthropometry

A

Body measures, height, weight, etc.

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21
Q

Clinical examination

A

Physical signs associated with severe vitamin and mineral deficiencies

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22
Q

Diet questionnaires

A

Nutrition knowledge, attitudes and behaviors (e.g. 24 hour recall and food frequency questionnaries)

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23
Q

Biomarkers

A

Measure nutrients or metabolites in biofluids (blood, urine, saliva) or tissues (skin, hair, nails)

24
Q

Health properties of garlic

A

Contain sulfur compounds; rich in vitamin C, calcium, phosphorus, iron, thiamine; enhance the absorption of zinc and iron

25
Q

Types of observational studies

A

Case studies and qualitative studies

26
Q

Types of epidemiological studies

A

Cross-sectional, migration studies, case control, cohort

27
Q

Types of interventional studies

A

Experimental, human laboratory, animal laboratory, in vitro

28
Q

Case studies

A

OBSERVATIONAL
- studies individuals
- No comparison group
- Does not establish cause and effect b/c observation may be by chance

29
Q

Qualitative studies

A

OBSERVATIONAL
- Study of many individuals
- Data collection includes narratives
- Findings are not able to measured in numbers

30
Q

Epidemiological studies

A

Study of population, study of the way things are and a study of what is already happening
- Reveal association not causation

31
Q

Cross-sectional Studies

A

EPIDEMIOLOGICAL
- Measuring disease/condition at one point in time between two or more groups

32
Q

Migration Studies

A

EPIDEMIOLOGICAL
- Observe how a disease/condition changes after moving

33
Q

Case-control (retrospective)

A

EPIDEMIOLOGICAL
- Identifying cases and comparing to control

34
Q

Cohort (prospective)

A

EPIDEMIOLOGICAL
- Following healthy population to see how many people develop disease/condition

35
Q

Interventional studies (Controlled/Clinical trial)

A

Researchers actively intervene in one group of the population and compare to the group that does not receive the intervention

36
Q

Experimental studies

A

INTERVENTIONAL
- Under tightly controlled situations
- Often randomized

37
Q

Human laboratory studies

A

INTERVENTIONAL
- Experimental studies performed with humans under tightly controlled situations

38
Q

Animal laboratory studies

A

INTERVENTIONAL
- Experimental studies performed with humans under tightly controlled situations

39
Q

In vitro studies

A

INTERVENTIONAL
- Studies of cells outside the body

40
Q

When weighing the totality of evidence look for relationships that are (5)

A
  • Consistent
  • Strong correlations
  • Specific
  • Dose dependent
  • Biologically plausible
41
Q

What did Clara Davis prove?

A
  • Infants learned to par sensory aspects of food with how they felt after eating it
  • Humans have innate capacity to learn what to eat in order to function properly
42
Q

What did Leanne Birch determine?

A

Food preference is developed by exposure, social learning, and genetics; and children are able to adjust their meals to their needs

43
Q

What did Dr. Fred Provenza discover?

A

Animals avoid nutrient deficient diets, palatability involves feedback from cells, animals choose what to eat based on what plants are offered.

44
Q

Both obesity and diabetes have been rising due to…

A
  • More processed foods
  • Bigger portion sizes
  • Lower activity levels
45
Q

Correlation

A

A connection between two or more things

46
Q

Causation

A

Action of causing something

47
Q

Harms of dieting (4)

A
  • Weight cycling
  • Risk of osteoporosis
  • Increases anxiety and depression
  • Increased eating disorders
48
Q

Weight normative approach (3)

A
  • Focused on weight
  • Reinforces control
  • Leads to weight cycling
49
Q

Weight-inclusive approach (3)

A
  • Focused on health
  • Reinforces trust
  • Leads to weight stability
50
Q

Explain the diet cycle

A
  • Start diet
  • Restriction
  • Deprivation
  • Crave
  • Give in
  • Guilt
51
Q

___% of dieters regain their weight back in 1-5 years

A

95%

52
Q

____ of dieters will regain more weight than lost

A

1/3 to 2/3rds

53
Q

___% of dieters go onto develop eating disorders

A

20%

54
Q

3 G’s of mindless eating

A

Grabbing- eating happens when you feel famished and often settle for the quickest source
Grazing- Never a complete meal and keeps food on your mind more than it needs to be
Going without- Avoiding the food your body needs

55
Q

4 domains of matter eating competence model

A
  • Eating attitudes
  • Internal regulation
  • Contextual skills
  • Food acceptance
56
Q

Three strategies to support eating competence

A

Structure: A reliable meal and snack routine that supports your food needs throughout the day
Satisfaction: Give yourself permission to eat enough enjoyable and nourishing foods
Support: Moving from self-control (dieting, calorie counting) to self-trust (hunger, appetite)

57
Q

____ is not a good measure of _____

A

Weight; health

Human Nutrition (1 decks)

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