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Nutrition > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

What is Nutrition

A

A science that studies the interactions between living organisms and the food they consume

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2
Q

Nutrients

A

Chemical substances in body that

  • provide energy
  • give structure to bones, hair, muscle, cell membranes
  • regulate body processes like temperature, and pressure
  • contain essential and non essential nutrients
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3
Q

How many Canadians are overweight

A

1/3 kids

2/3 adults

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4
Q

Approximately ___% of Canadian adults do not meet the recommended servings for ______ and ______

A

Veggies and fruit

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5
Q

Leading causes of death in Canada

A

Cancer
Heart disease
Stroke

All nutrient-related deaths

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6
Q

6 classes of nutrients

A 
Carbs
Fats and oils (lipids) 
Proteins 
Vitamins 
Minerals 
Water
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7
Q

Organic vs inorganic nutrients

A

Organic nutrients contain carbon

  • carbs
  • lipids
  • proteins
  • vitamins

Inorganic nutrients do not contain carbon

  • water
  • minerals
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8
Q

Energy

A

Capacity to do work

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9
Q

Kilocalorie (kCal)

A

The amount of heat needed to increase 1KG of water by 1°c

-unit of measurement used to quantify the amount of energy in food that can be supplied to the body

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10
Q

1 kCal= _____

1000 ______=1 Calorie

A

1 Calorie

calories (lowercase)

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11
Q

Energy provided by macronutrients and alcohol

A

Carbs: 4kCal/ gram
Lipids: 9kCal/gram
Protein: 4Kcal/gram
Alcohol: 7kCal/gram

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12
Q

______kjoules=1Kcal

A

4.185

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13
Q

Carbohydrates

A
  • primary food source
  • made up of C, H, and O
  • simple CHO: table sugar, fruits, milk
  • complex CHO: starch in grain, veggies, fibre
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14
Q

Lipids “fats and oils”

A
  • most energy dense
  • made up of C, H, O
  • insoluble
  • stored in adipose tissue
  • vital for fat-soluble vitamin absorption
  • include: liquid oils, solid oils and cholesterol
  • important source of energy at rest and during low-intensity exercise
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15
Q

Proteins

A
  • support tissue growth, maintenance and repair
  • contain C, H, O, N
  • proteins made of amino acids
  • meat, fish, poultry, dairy, legumes, nuts, seeds and grains
  • form ligaments and tendons that hold bones together and attach muscles to bones
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16
Q

Water

A
  • Makes up most of human body
  • required in large amounts per day
  • does not provide kCals
  • functions in temp regulation, waste removal, transport of nutrients, nerve impulses and muscle contractions
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17
Q

Micronutrients

A
  • do not provide energy but are still important
  • vitamins
  • minerals
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18
Q

Vitamins

A
  • many functions like energy metabolism
  • fat soluble
  • water soluble
  • organic molecules that do not provide energy
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19
Q

Minerals

A
  • many functions
  • sodium, potassium, chloride, calcium, iron
  • inorganic molecules
  • do not provide energy
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20
Q

Composition of the human body

A

6% minerals, carbs
16% fat
16% protein
62% water

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21
Q

At a cellular level, _____ and _____ make up the membranes that surround cells

A

Lipids

Proteins

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22
Q

Metabolism

A

All the relation that occur in the body

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23
Q

Proper regulation of metabolism

A

Homeostasis

-each nutrient plays a role in maintaining homeostasis

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24
Q

What helps speed up or slow down metabolic reactions

A

Proteins, vitamins and minerals

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25
Q

____ is a carbohydrate that provides energy to body cells

____ is the most plentiful source of stored fuel in the body

A

Glucose

Fat

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26
Q

____ consumed in excess of needs will be used for energy

A

Protein

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27
Q

______ and ______ are minerals that help harden teeth and bones

A

Calcium and phosphorus

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28
Q

____ is a lipid hormone that helps regulate the female reproductive cycle

___ is a protein that helps regulate the size of body fat stores

A

Estrogen

Leptin

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29
Q

_________ attached to proteins circulating in the blood signal whether the protein should remain in the blood or be removed by the liver

A

Sugar chains (carbs)

30
Q

______regulate the use of macronutrients for energy

____ is a mineral that helps regulate blood volume

A

B vitamins

Sodium

31
Q

Malnutrition

Under nutrition

Over nutrition

A

Eating too little or too much of one or more nutrients

Malnutrition caused by eating insufficient amounts of energy-providing foods or nutrients

Malnutrition caused by eating an excess of energy-providing food

32
Q

Diet and genes

A

Diet: nutrients and food components you consume and the amount of exercise you get can increase or decrease your risk of developing nutrition-related diseases

Genes: the genes you inherit may give you a greater or lesser tendency to develop conditions like diabetes, obesity, heart diseases and high blood pressure

33
Q

Food choice influences

A 
Availability 
Cultural and social background 
Social acceptability 
Personal preference 
Psychological and emotional factors
Health concerns 
Media
34
Q

Food availability depends on

A 
Geography 
Transportation and mobility 
Income 
Food storage and preparation equipment 
Health status
35
Q

Nutrient Density

A

A measure of the nutrient a food provides compared to its energy content
Ex: broccoli is more nutrient-dense than French fries

36
Q

Selecting a variety of foods provides_____

A

The fuel the body needs, even if some of the food interactions are not positive

37
Q

Balanced diet

A 
Whole grains 
Veggies and fruit 
Vitamins and minerals 
Protein, carbohydrates, fat and water 
Energy balance
38
Q

Nutrition is a ____

A

Science

39
Q

Advances in nutrition are made using the

A

Scientific method

  • unbiased approach to examine the interactions of food, nutrients and health
  • observation, hypothesis, experiments, theory
40
Q

What makes a well-conducted experiment

A
  • quantifiable data: can we measure the information in a scientific manner?
  • appropriate experimental population
  • appropriate sample size
  • suitable study duration
41
Q

Types of nutrition research groups

A

Treatment group: a group of participants in an experiment who are receiving an experimental treatment

Control group: a group of participants identical to the experimental group that does not receive the experimental treatment

Placebos are identical in appearance to the actual treatment but are of no therapeutic value

42
Q

Epidemiology

Correlation

A

The study of interrelationships between health and disease and other factors in the environment or lifestyle of different populations

Association studies do not provide causation, correlation can be direct (positive) or inverse (negative)

43
Q

Prospective cohort study

A

The dietary intake of a healthy population is recorded and their health is follows for years

44
Q

Randomization

A

Participants in an intervention trial are assigned to a treatment or control group entirely by chance

45
Q

Single blind study

Double blind study

A

Subjects do not know which treatment they are receiving

Neither subjects nor the investigators know which treatment is being received

46
Q

_______ allows for scientific interpretation of experimental results

-parts of publication

A

Peer review

Abstract: summary 
Introduction: purpose of experiment and summary of existing knowledge 
Material and methods
Results 
Discussion and conclusion 
Bibliography
47
Q

Depletion-depletion study

A

A study that feeds subjects a diet devoid of ya nutrient until signs of deficiency appear, and then adds the nutrient back to the diet to a level at which symptoms disappear and health is restored

48
Q

Balance study

A

A study that compares the total amount of a nutrient that enters the body with the total amount that leaves the body.

  • if more nutrient is excreted than consumed then balance is negative bud some is being lost from body.
  • if more nutrient is taken in then coming out
49
Q

Questions to ask before you believe any health claim

A
  • does the claim presented make sense
  • where did the info come from
  • was the info based on good experiments
  • who stand to benefit
  • has it stood test of time
  • does it pose a risk
50
Q

Canadian Community Health survey (CCHS)

A

This is a comprehensive survey of health-related issues, including the eating habits of Canadians, that was begin in 2000 and continues to collect data annually.

51
Q

Essential nutrients

A

Nutrients that must be provided in the diet because the body either cannot make them or cannot make them in sufficient quantities to satisfy its needs
Ex: vitamin C (can be fatal if not in body)

52
Q

Fortified foods

A

Foods to which one or more nutrients have been added, typically to replace nutrient losses during processing or to prevent known inadequacies in the Canadian diet

53
Q

Natural health products

A

A category of products regulated by Health Canada that include vitamin and mineral supplements, amino acids, probiotics, herbal remedies, homeopathic and other traditional medicines. Middle ground between food and drugs.

54
Q

Phytochemicals

Zoochemicals

A

Substances found in plant foods that are non essential nutrients by may have a health-promotion property

Same but animals

55
Q

Energy-yielding nutrients

A

Nutrients that can be metabolized to provide energy in the body

  • carbs
  • lipids
  • proteins
56
Q

Macronutrients

Micronutrients

A

Nutrients needed by the body in large amounts. These include water, carbs, lipids and proteins

Nutrients needed by the body in small amounts like vitamins and minerals

57
Q

Kilojoule

A

A unit of work that can be used to express energy intake and energy output. Amount of work needed to move an object weighing 1 kg a distance of 1 meter under the force of gravity.

58
Q

Most fibre is also a _____, and cannot be digested and therefore ______

A

Carbohydrate

Provided very little energy

Although good for gut health

59
Q

Legumes

A

Starchy seeds of plants belonging to the pea family; peanuts, beans, soybeans and lentils

60
Q

Triglycerides

A

Type of fat that is most abundant in food and in the body. It is the fat on steak, butter and oil, and under skin. Made up of fatty acids

61
Q

Diets high in _______ increase risk of heart disease however _______ and _______may reduce risks

A

Saturated fatty acids

Monounsaturated
Polyunsaturated

62
Q

Nutritional genomics or nutrigenomics

A

The study of how diets affect our genes and how individual genetic variation can affect the impact of nutrients or other food components on health.

63
Q

Portion distortion

A

The increase in portion sizes for typical restaurant and snack foods, observed Over the last 40 years

64
Q

Bio marker

A

A biological measurement that is an indicator of future disease development

Ex: people with cardiovascular disease typically have high cholesterol in the blood

65
Q

Cardiovascular disease

A

A disease that results from damage to blood vessels, such as the coronary arteries of the heart, which can cause heart attack, or the blood vessels of the brain, which can result in stroke

66
Q

Sample size calculation

A

A statistical methodology to determine the appropriate number of participants in a study, given a certain effect size, variability in the measurement and tolerance for error

67
Q

Statistically significant

A

p<0.05

Meaningful difference between the groups

68
Q

Association

A

Two or more factors occurring together. Can be direct (positive) or inverse (negative). A direct relationship is observed when increased nutrient intake increased disease risk. An inverse relationship is observed when decreased nutrient intake increases disease risk.

Do not prove causation (one factor causes other factor)

69
Q

Confounding factor

A

A factor that is related to both the outcome being investigated (disease) and a factor that might influence outcome (dietary intake)

70
Q

If a confidence interval includes 1, then the relative risk is ____

RR=1.14(1.04-1.23)

RR=0.78(0.59-0.96)

A

Not significantly different from the reference group

Does not include 1 in interval, so it is significantly difference from the reference group and increase risk relative to reference group

Does not include 1, so 0.78 is significantly different from the reference group. There is a decreased risk relative to reference group.

71
Q

Systematic reviews

A

A review of studies on the same topic such as diet-disease association, with each study meeting pre-selected characteristics related to its design. The priories of the review is to determine whether the results of the study reveal a consistent pattern that allows conclusions to be made about the association studies.

72
Q

Mega-analysis

A

In systematic reviews, a single-weighed average result of multiple studies that examined the same hypothesis.

Nutrition (13 decks)

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