Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

NUTR1023 > Chapter 01 > Flashcards

Chapter 01 Flashcards

1
Q

Define Food

A

A Substance consumed as part of a meal or snack to provide energy and nutrients for sustaining health; originating from plants or animals and consumed as whole or components thereof with or without processing and blending with other ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Define Nutrients

A

Substances required for the nourishment of the organism, generally provided as components of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define Nutritional Balance

A

Meeting the required amounts of all nutrients while at the same time meeting requirements for energy intakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Define Mechanical Research

A

Explains natural processes in physical or deterministic terms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Three main types of study for nutrition?

A

Mechanistic research, observational studies and randomised controlled trials

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the most robust method of determining a cause-and-effect relationship between an intervention and an outcome?

A

A randomised controlled trial

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Examples of an intervention and outcome in a RCT?

A

Intervention - Food intake

Outcome - Weight loss

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Characteristics of a randomised controlled trial?

A
  • Randomly allocating participants into different intervention groups
  • Including a ‘control’ or ‘comparison’ group in order to judge the effects of the investigation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the food guide of Australia?

A

Australian Guide to Healthy Eating

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What three arms of science does “New Nutrition Science” cover?

A

Biological, social and environmental

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the concept of food synergy?

A

Recognises that the effect of food may be greater than the sum of its parts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Define ‘levels of evidence’

A

Levels of evidence are arranged in a ranking system used in evidence-based practices to describe the strength of the results measured in a clinical trial or research study. The design of the study and the endpoints measured affect the strength of the evidence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What considerations does adults need to achieve nutritional adequacy and balance as they get older?

A

Changing their energy balance (as it may decrease)
Translate knowledge of cuisines that support health
Identify good and bad foods, including drinks
Embedding dietary habits into an overall healthy lifestyle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Define obesity

A

The condition of excess body fat, measured as a BMI greater than 30kg/m^2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Define cardiovascular disease

A

Disease, likely to be inflammatory, that affects the circulation of blood around the body through the cardiovascular system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Define Type 2 Diabetes

A

Disease associated with insulin resistance (high blood sugar and high blood insulin levels) and/or some degree of insulin insufficiency (high blood sugar only)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the basic energy balance equation?

A

Body weight (stored energy) = energy intake - energy expenditure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Define satiation

A

The cessation of eating

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Define satiety

A

The feeling of fullness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What does satiation and satiety determine?

A

Satiation controls the size of the meal and satiety controls eating between meals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Chemical for satiety?

A

Ghrelin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Aside from a lack of fibre, why are beverages not filling?

A

They bypass appetite sensing systems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Define metabolisable energy

A

The amount of energy actually available from foods, compared to their potential energy based on nutrient composition. It refers to the final delivery and utilisation of fuel following food difestion, component absorption and nutrient metabolism.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the effects of more fibre in regards to energy expenditure?

A

In the digestive tract, the more fibre there is, the more less energy you consume from the total energy of the food (according to Atwater’s principle)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Energy expenditure equation?
REE + TEF + AEE
26
Define REE
Resting energy expenditure
27
Define TEF
Thermic effect of food
28
Define AEE
Activity energy expenditure (including exercise and non-exercise activity)
29
What ratio of the energy output does REE use?
2/3rds
30
What is the hierarchy of the thermic effect of food?
Greatest for proteins, then carbohydrate, then fat components
31
What cuisine is mostly associated with reduce chronic disease?
The mediterranean diet
32
What did the PREDIMED study characterise the Mediterranean diet as?
Olive oil used as culinary fat Abundant plant products, cereal foods, legumes, tree nuts, aromatic herbs and spices Frequent intake of fish and shellfish Moderate consumption of wine with meals Low intake of meat and animal products, milk and milk products, and simple sugars
33
Define hypertension
High blood pressure
34
What did the DASH diet aim at addressing?
Hypertension
35
What is the DASH diet an example of?
An intervention diet
36
Define the DASH diet
Dietary Approaches to Stop Hypertension
37
What type of test was the DASH diet?
RCT
38
Aside from macronutrient changes, what else did the DASH diet experiment with?
Sodium intake
39
What did the PREMIER study find in correlation with the DASH experiment?
Individuals find it difficult to comply with low-sodium regimens when purchasing their own food
40
Define the PREDIMED study
PREvencion con Dleta MEDiterranea
41
Foods listed in Australian Dietary Guidelines
Mostly vegetables Fruits Grain foods, mostly wholegrain Smaller amounts of lean meats, fish, eggs, tofu, seeds, beans etc Milk, yogurt and cheese with reduced fat Culinary use of unsaturated oils and spreads
42
What diseases do vegetables commonly reduce?
Stroke and Cardiovascular Disease
43
What diseases do fruits usually reduce?
stroke and Cardiovascular Disease
44
What diseases do cereals usually reduce?
Weight gain (if wholemeal), Type 2 diabetes (wholemeal) and cardiovascular disease (oats and barley)
45
What disease do oats and barley have a huge effect on?
Cardiovascular disease
46
What diseases do dairy products tend to reduce?
Hypertension/stroke and Cardiovascular Disease
47
What is the general effective reduction in sodium intake that associates with an average reduction in diastolic blood pressure?
100mmol/day
48
Salt reduction reduces cardiovascular disease by how much?
15-30%
49
What chemical has an effect on the systolic blood pressure in conjunction with sodium intake (and its ratio)?
Potassium (K) - for the urinary absorption
50
What is the subadditivity of intervention?
Combining two or more interventions
51
Define Dietary guidelines
Statements on strategies for choosing a healthy diet based on scientific evidence on the effects of food intake and dietary patterns on health.
52
What do dietary guidelines provide?
Recommendations for achieving a healthy diet; food standards4 regulate the composition of food and the statements that can be made about food products
53
Define Mediterranean diet
The particular focus is on mimicking the common themes of the traditional dietary pattern that prevails in Mediterranean countries: an emphasis on olive oil, veg- etables, fruits, nuts and seeds, beans and legumes, selec- tive dairy intake, and whole grains; often fish and other seafood; and quite limited consumption of meat. Mod- erate wine intake is often explicitly included as well.
54
Define low glycemic
The particular focus is on limiting the glycemic load of the overall diet by restricting the intake of foods with a high glycemic index and/or glycemic load. This often extends to the exclusion of certain vegetables and many if not all fruits. No particular threshold value for glycemic load is consistently invoked.
55
Define low fat
The particular focus is on the restriction of total fat intake from all sources below some threshold, reasonably set at the lower limit of the recommended range established by the Institute of Medicine, or 20% of daily calories. Vegetarian diets are mostly plant based but typically include dairy and eggs and may selectively include other animal products, such as fish and other seafood.
56
Define low carb
The particular focus is on the restriction of total carbohydrate intake from all sources below some threshold, reasonably set at the lower limit of the recommended range established by the Institute of Medicine, or 45% of daily calories.
57
Define mixed balance
This category refers generally to diets that include both plant and animal foods and conform to authoritative dietary guidelines, such as the Dietary Reference Intakes of the Institute of Medicine, the Dietary Guidelines for Americans, and the Dietary Recommendations of the World Health Organization.
58
Define paleothic
The particular focus is on emulating the dietary pattern of our Stone Age ancestors, with an emphasis on avoiding processed foods and the preferential intake of vegetables, fruits, nuts and seeds, and lean meats. In principle at least, dairy and grains are excluded entirely.
59
Define vegan
These are diets that exclude all animal products, including dairy and eggs. In principle at least, all animal products are excluded entirely.
60
What is the inuit diet?
Although low in carbohydrate, the Inuit diet is by no means concordant with popular interpretations of low-carbohydrate eating, given its traditional focus on marine animals, including seal, whale, etc. The Inuit diet is exceptionally high in omega-3 fatty acids
61
What problems does the inuit diet often bring?
the Inuit do not have exceptional health or longevity and are especially subject, perhaps because of the high omega-3 fat intake, to intracranial hemorrhage
62
What is the eco-Atkins diet?
A low-carbohydrate dietary pattern based on high-protein plant rather than animal foods
63
What percentage of paleo diets are fats?
25%
64
Daily recommended intake of fat?
20%
65
Difference in food ratios with the paleo diet over time
different ratio of n-3 to n-6 fatty acids different ratio of potassium to sodium lower intake of fiber
66
What are food composition databases?
Databases required to convert information on food to that of nutrients
67
What are nutrient reference values?
Amounts of nutrients that are recommended for consumption for groups and individuals in a population. A starting point in nutrition practice is the ability to assess dietary intake using valid methods and to make judgements on the quality of the diet with reference to dietary guidelines and food standards
68
How do we assess iodine levels?
Via urine secretion, for 90% of dietary iodine is excreted in urine
69
What are food value chains?
The added value that occurs in relation to events that begin with agriculture or primary food production through to food processing, manufacturing, distribution, retail, and food service to consumers
70
What is food policy?
Principles of action relating to the way which food is dealt with by organisations and individuals
71
What are social and cultural contexts?
Situations that can be defined in terms of the way in which people behave towards each other and the traditions these reflect
72
How is energy balance regulated?
Via the hypothalamus
73
What is a type 1 level of evidence?
A systematic review of level 2 studies
74
What is a type 2 level of evidence?
A randomised controlled trial
75
What is a type 3-1 level of evidence?
A pesudorandomised controlled trial (i.e. alternate allocation or some other method)
76
What is a type 3-2 level of evidence?
A comparative study with concurrent controls: Non-randomised experimental trial Cohort study Case-control study Interrupted time series with a control group
77
What is a type 3-3 level of evidence?
A comparative study without concurrent controls: Historical control study Two or mote single arm study Interrupted time series without a parallel control group
78
What is a type 4 level of evidence?
Case series with either post-test or pre-test/post-test outcomes
79
Key sectors in the community related to food and nutrition
(Age 34 of Tapsell’s) The Nutritional Health of the population at the centre of the table, with the four sectors being: Health services to the community, public health agency (ie government), nutitional research and the food industry

NUTR1023 (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions