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HLTH 230 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

What is Nutrition?

A

Study of nutrients and other biologically active compounds in foods and in the body; sometimes also the study of human behaviours related to food.

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2
Q

What is Diet?

A

Foods and Beverages that a person consumes

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3
Q

6 nutrients foods provide?

A

-Water
-Fats
-Minerals
-Carbs
-Protein
-Vitamins

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4
Q

Why does the body need nutrients? x2

A
  • Body renews its structures constantly (muscles, bones, skin, blood)
  • Fat is added and used by body
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5
Q

What is Malnutrition?

A

Any condition caused by excess or deficient food energy or nutrient intake or by imbalance of nutrients

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6
Q

What are Undernutrients?

A

Nutrient or energy deficiencies

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7
Q

What are Overnutrients?

A

Nutrients or energy excesses

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8
Q

What are the two common lifestyle habits that have more influence on long-term health other than diet?

A

1)Smoking/Tobacco
2)Alcohol Consumption

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9
Q

What are the 3/4 leading causes of death in Canada that are influenced by diet and nutrition?

A

1)Cancer
2)Heart Disease
3) Stroke

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10
Q

What is a chronic disease?

A

Long duration, degenerative diseases characterized by deterioration of the body organs

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11
Q

What are the 3 things that influence the risk of getting chronic disease?

A

Genetics
Lifestyle
Diet

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12
Q

5 Types of Chronic Diseases?

A

Heart Disease
Diabetes
Cancer
Dental Disease
Adult Bone Loss

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13
Q

What is Nutritional Genomics?

A

Science of how nutrients affect the activity of genes and how genes affect the activity of nutrients.

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14
Q

What are two other names for nutritional genomics?

A

Molecular Nutrition
Nutrigenomics

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15
Q

Why is nutritional genomics important?

A

Holds the promise of helping to determine an individual’s specific nutrient needs for health, fighting disease, etc.

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16
Q

What is energy?

A

Capacity to do work

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17
Q

How is food energy measured?

A

Calories (kcals)

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18
Q

Where does the energy that fuels the human body come from?

A

Indirectly from sun via plants (eat plants and eat animals that eat plants)

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19
Q

What is 1 kilocalorie?

A

The amount of heat necessary to raise the temp. of water by 1 degree C

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20
Q

How many calories in 1 kilocalorie?

A

1000 Calories

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21
Q

How many calories are in 1 calorie?

A

1000 Calorie

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22
Q

What are the 6 classes of nutrients?

A

1)Carbs
2)Lipid(Fats)
3)Protein
4)Vitamins
5)Minerals
6)Water

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23
Q

Why is alc not a nutrient?

A

Interferes with body processes

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24
Q

What is Macronutrients?

A

Required in reactively large amounts per a day
grams per day
Carbs, Proteins, Fat, Water

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25
Q

What are Micronutrients?

A

Required in small amounts per day
Milligrams or Micrograms/day
Vitamins and Minerals

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26
Q

What are essential nutrients?

A

Nutrients a person must obtain from food because sufficient amounts cannot be made by the body

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27
Q

What are inorganic nutrients?

A

Nutrients with no carbon (water and minerals)

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28
Q

What are organic nutrients?

A

Contains Carbon (C-C bonds or C-H bonds)
-Carbs, Lipids, Proteins, Vit

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29
Q

What are energy-yielding nutrients?

A

Nutrients that can be broken down to provide energy to the body
-Carbs, Lipids, Proteins

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30
Q

What are the 4 types of Macronutrients?

A

Carbs
Proteins
Fat
Water

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31
Q

What are the 2 types of Micronutrients?

A

Vitamins
Minerals

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32
Q

What are the 2 types of inorganic nutrients?

A

water and minerals

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33
Q

What are the 4 types of organic nutrients?

A

Carbs
Proteins
Lipids
Vitamins

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34
Q

What are 3 types of non-energy yielding nutrients?

A

Minerals
Water
Vitamins

35
Q

What are the 3 types of energy-yielding nutrients?

A

Carbs
Proteins
Lipids

36
Q

What are vitamins and minerals?

A

Regulators that assist in all body processes, such as digesting food and healing wounds

37
Q

Is alc energy yielding although it is not a nutrient?

A

Yes

38
Q

How much energy is a carb kcal/g?

A

4 kcal/g

39
Q

How much energy is a protein kcal/g?

A

4 kcal/g

40
Q

How much energy is a fat kcal/g?

A

9 kcal/g

41
Q

How much energy is a alc kcal/g?

A

7 kcal/g

42
Q

Can we live on supplements only?

A

Yes

43
Q

What are elemental diets?

A

Diets composed of purified ingredients can supply all the nutrients to people who cannot eat food

44
Q

What are 3 examples of elemental diets?

A

Enteral Nutrition
TPN (total parental nutrition)
Liquid Formulas

45
Q

Why aren’t supplements superior to real food? x4

A

Contain micro and macronutrients :
-Do not contain all the nonnutrients in food that may be beneficial
-Lead to med complications
-Digestive organs atrophy (lack of use of digestive tract)
-Eating food provides physical and emotional comfort

46
Q

What are nonnutrients?

A

Non-nutrient compounds that are found in plant-derived food and have bioactivity on the body

47
Q

What are phytochemicals?

A

Non-nutrient compounds that are found in plant-derived foods and have biological activity in the body.
-Reduce Disease
-Contribute to colour, tase, etc to foods

48
Q

What are enriched foods/fortified foods

A

Foods in which nutrients have been added

49
Q

If the stating material is a whole food (milk/whole grain), is it a nutritious/non-nutritious food?

A

nutritious

50
Q

If the stating material is high in fat or sugar, is it a nutritious/non-nutritious food?

A

non-nutritious

51
Q

What are functional foods?

A

A term that reflects an attempt to define as a group the foods known to possess nutrients or non-nutrients that might lend protection against diseases
-OJ ot Oatmeal

52
Q

Natural Foods

A

-No legal def
-Used in ads

53
Q

Super foods

A

No legal def
-Used in ads

54
Q

Processed foods

A

-Foods subject to any milling, alteration in texture, additives, cooking or others.
-Can be both nutritious or not
-Should be limited

55
Q

Processed foods are often rich in x3?

A

Sugar
Salt
Sat. Fat

56
Q

Nutraceutical

A

A product that has been isolated from foods often sold in pill form.

57
Q

Staple Foods

A

Foods used frequently or daily

58
Q

What are the 5 key components of a healthy diet?

A

Adequacy
Balance
Cal Control
Moderation
Variety

59
Q

What is adequacy?

A

Provides all essential nutrients, fibre, and energy in sufficient amounts to maintain health and body weight

60
Q

What is Balance?

A

Provides foods of a number of different types in proportion to each other, such that foods rich in some nutrients do not replace foods that are rich in other nutrients.

61
Q

What is Cal Control?

A

Control of energy intake

62
Q

What is Nutrient Density

A

-Part of Cal Control
-A measure of the nutrients provided per kcalorie of food

63
Q

The general rule for nutrient density?

A

The more nutrients and the fewer the calories, the higher the nutrient density

64
Q

What is moderation?

A

The dietary characteristic of providing constituents within set limits, not to excess
-Food should: Sugar, Types of Fats, Salts

65
Q

What is Variety?

A

Wide selection of foods

66
Q

What is variety important x4?

A

1)Increases likelihood a diet will be adequate in nutrients
2)Some non-nutrient food components are higher in some foods than others, and they may be important to health
3)Helps limit toxins or contaminants in a certain food or type of food
4)Can make the diet more interesting

67
Q

Why do people choose foods?

A

Cultural and Social Meaning
-Tradition Cuisines and Foodways
-Ethic Foods
-Omnivore
-Vegetarian
-Vegan
-Pescetarian

68
Q

What are Foodways?

A

The sum of a cultures habits, customs, beliefs and preferences concerning food

69
Q

What are Ethnic Foods?

A

Foods associated with particular subgroups of the populations

70
Q

What are omnivores?

A

A person who eats foods of both plant and animal origin including animal flesh

71
Q

What are vegetarians?

A

Excludes animal flesh and possibly other animal products such as milk, cheese and eggs from their diets

72
Q

What are vegan/strict vegetarian?

A

Includes only foods from plant sources

73
Q

What is a pescatarian and pescovegetarian?

A

Includes fish and seafood but excludes meat and poultry

74
Q

What factors drive food choices x13?

A

-Convenience
-Advertising
-Availability
-Economy
-Emotional Comfort
-Habit
-Personal preference (may have a genetic component)
-Positive Associations
-Region of the country
-Social Pressure
-Values of Beliefs
-Weight
-Nutritional Value

75
Q

5 Types of Nutrition?

A

Clinical Nutrition
Community Nutrition
Public Health
Food Policy
Food Science

76
Q

Can the news be trusted to deliver nutrition news?

A

-Report ideas before being fully tested
-Lack knowledge of background
-Causation or Correlation

77
Q

Difference between nutritionist vs registered dietitian?

A

-Anyone can be a nutritionist (not protected by law)
-Dietitian must go through school and examination (protected by law)

78
Q

What is a nutrition assessment?

A

-Individual assessment is vital for nutritional care
-Conducted by dietician of another healthcare pro
-A comprehensive analysis of nutritional status
-Data is interpreted re: current standards for an individual’s age, sex, life stage, etc.

79
Q

What does a nutrition assessment typically include x4?

A

-health and diet history
-anthropometric measurements
-lab test
-socioeconomic/social info

80
Q

T or F a nutrient will have both a RDA and a AI?

A

False

81
Q
A
82
Q
A
83
Q
A

HLTH 230 (10 decks)

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