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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

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2
Q

Define Nutrients

A

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

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3
Q

Define Nutritional Balance

A

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

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4
Q

Define Mechanical Research

A

Explains natural processes in physical or deterministic terms

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5
Q

Three main types of study for nutrition?

A

Mechanistic research, observational studies and randomised controlled trials

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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

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7
Q

Examples of an intervention and outcome in a RCT?

A

Intervention - Food intake

Outcome - Weight loss

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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
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9
Q

What is the food guide of Australia?

A

Australian Guide to Healthy Eating

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10
Q

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

A

Biological, social and environmental

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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

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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

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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

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14
Q

Define obesity

A

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

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15
Q

Define cardiovascular disease

A

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

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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)

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17
Q

What is the basic energy balance equation?

A

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

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18
Q

Define satiation

A

The cessation of eating

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19
Q

Define satiety

A

The feeling of fullness

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20
Q

What does satiation and satiety determine?

A

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

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21
Q

Chemical for satiety?

A

Ghrelin

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22
Q

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

A

They bypass appetite sensing systems

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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.

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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)

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25
Q

Energy expenditure equation?

A

REE + TEF + AEE

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26
Q

Define REE

A

Resting energy expenditure

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27
Q

Define TEF

A

Thermic effect of food

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28
Q

Define AEE

A

Activity energy expenditure (including exercise and non-exercise activity)

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29
Q

What ratio of the energy output does REE use?

A

2/3rds

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30
Q

What is the hierarchy of the thermic effect of food?

A

Greatest for proteins, then carbohydrate, then fat components

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31
Q

What cuisine is mostly associated with reduce chronic disease?

A

The mediterranean diet

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32
Q

What did the PREDIMED study characterise the Mediterranean diet as?

A

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
Q

Define hypertension

A

High blood pressure

34
Q

What did the DASH diet aim at addressing?

A

Hypertension

35
Q

What is the DASH diet an example of?

A

An intervention diet

36
Q

Define the DASH diet

A

Dietary Approaches to Stop Hypertension

37
Q

What type of test was the DASH diet?

A

RCT

38
Q

Aside from macronutrient changes, what else did the DASH diet experiment with?

A

Sodium intake

39
Q

What did the PREMIER study find in correlation with the DASH experiment?

A

Individuals find it difficult to comply with low-sodium regimens when purchasing their own food

40
Q

Define the PREDIMED study

A

PREvencion con Dleta MEDiterranea

41
Q

Foods listed in Australian Dietary Guidelines

A

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
Q

What diseases do vegetables commonly reduce?

A

Stroke and Cardiovascular Disease

43
Q

What diseases do fruits usually reduce?

A

stroke and Cardiovascular Disease

44
Q

What diseases do cereals usually reduce?

A

Weight gain (if wholemeal), Type 2 diabetes (wholemeal) and cardiovascular disease (oats and barley)

45
Q

What disease do oats and barley have a huge effect on?

A

Cardiovascular disease

46
Q

What diseases do dairy products tend to reduce?

A

Hypertension/stroke and Cardiovascular Disease

47
Q

What is the general effective reduction in sodium intake that associates with an average reduction in diastolic blood pressure?

A

100mmol/day

48
Q

Salt reduction reduces cardiovascular disease by how much?

A

15-30%

49
Q

What chemical has an effect on the systolic blood pressure in conjunction with sodium intake (and its ratio)?

A

Potassium (K) - for the urinary absorption

50
Q

What is the subadditivity of intervention?

A

Combining two or more interventions

51
Q

Define Dietary guidelines

A

Statements on strategies for choosing a healthy diet based on scientific evidence on the effects of food intake and dietary patterns on health.

52
Q

What do dietary guidelines provide?

A

Recommendations for achieving a healthy diet; food standards4 regulate the composition of food and the statements that can be made about food products

53
Q

Define Mediterranean diet

A

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
Q

Define low glycemic

A

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
Q

Define low fat

A

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
Q

Define low carb

A

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
Q

Define mixed balance

A

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
Q

Define paleothic

A

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
Q

Define vegan

A

These are diets that exclude all animal products,
including dairy and eggs. In principle at least, all
animal products are excluded entirely.

60
Q

What is the inuit diet?

A

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
Q

What problems does the inuit diet often bring?

A

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
Q

What is the eco-Atkins diet?

A

A low-carbohydrate dietary pattern based on high-protein plant rather than animal foods

63
Q

What percentage of paleo diets are fats?

A

25%

64
Q

Daily recommended intake of fat?

A

20%

65
Q

Difference in food ratios with the paleo diet over time

A

different ratio of n-3 to n-6 fatty acids
different ratio of potassium to sodium
lower intake of fiber

66
Q

What are food composition databases?

A

Databases required to convert information on food to that of nutrients

67
Q

What are nutrient reference values?

A

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
Q

How do we assess iodine levels?

A

Via urine secretion, for 90% of dietary iodine is excreted in urine

69
Q

What are food value chains?

A

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
Q

What is food policy?

A

Principles of action relating to the way which food is dealt with by organisations and individuals

71
Q

What are social and cultural contexts?

A

Situations that can be defined in terms of the way in which people behave towards each other and the traditions these reflect

72
Q

How is energy balance regulated?

A

Via the hypothalamus

73
Q

What is a type 1 level of evidence?

A

A systematic review of level 2 studies

74
Q

What is a type 2 level of evidence?

A

A randomised controlled trial

75
Q

What is a type 3-1 level of evidence?

A

A pesudorandomised controlled trial (i.e. alternate allocation or some other method)

76
Q

What is a type 3-2 level of evidence?

A

A comparative study with concurrent controls:
Non-randomised experimental trial
Cohort study
Case-control study
Interrupted time series with a control group

77
Q

What is a type 3-3 level of evidence?

A

A comparative study without concurrent controls:
Historical control study
Two or mote single arm study
Interrupted time series without a parallel control group

78
Q

What is a type 4 level of evidence?

A

Case series with either post-test or pre-test/post-test outcomes

79
Q

Key sectors in the community related to food and nutrition

A

(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)

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