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Human Nutrition > Chapter 1 - 5 > Flashcards

Chapter 1 - 5 Flashcards

1
Q

What is the difference EAR and RDA

A

EAR is a specific reference value that meets the needs of half the population, RDA meets the needs of most of the population

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2
Q

What are the 6 essential nutrients

A

Carbohydrates, Lipids, Proteins, Water, Vitamins, and Minerals

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3
Q

Give an example of carbohydrates and its basic function

A

Starch, fibre, sugar
Primary source of energy

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4
Q

Give an example of protein and its basic function

A

Meats, dairy products
Provides structure to bones

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5
Q

Give an example of lipids and its basic function

A

Butter, oil
Stores energy and energy source at rest

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6
Q

What is the basic function of water

A

transports nutrients, regulates body temperature

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7
Q

Give an example of vitamins and its basic function

A

Vitamin D, E, C
Makes red blood cells and synthesizes bone tissue

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8
Q

Give an example of minerals and its basic function

A

Zinc, iron (trace minerals)
Calcium, Potassium (macrominerals)
Maintains fluid balance

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9
Q

What is the difference between primary and secondary malnutrition

A

Primary malnutrition: caused by diet
Secondly malnutrition: caused by underlying cause

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10
Q

Name the characteristics of a healthy diet

A

Adequate, balanced, calorie wise, moderation, variety

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11
Q

what does it mean to have an adequate diet

A

getting sufficient amounts of each essential nutrients

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12
Q

what does it mean to have a calorie wise diet

A

The amount of energy from nutrients you eat equals the amount of energy you expend in one day

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13
Q

How does diet affect developing various types of disease

A

Eating a good diet supplies the needed nutrients essential to maintain good health not eating a good diet can lead to nutritional deficiency and put you at risk for developing other illnesses

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14
Q

Name 5 factors that influence your food choice

A

Geography
Taste/texture/appearance
Early food experiences
Culture
Health concerns

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15
Q

What is the most accurate type of scientific studies

A

Randomized clinical trials

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16
Q

What are some mandatory requirements of food labelling in Canada

A

All packaged food must have nutrition labels reflecting contents of food products, ingredient list, nutrition facts table and nutrient content claims

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17
Q

What is Pepsin

A

A protein-digesting enzyme secreted by the stomach

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18
Q

What does the gallbladder store and secrete

A

Bile

19
Q

What makes bile

A

The liver and transports it to the gallbladder for storage

20
Q

What does the gallbladder and pancreas do during digestion

A

The gallbladder secrets bile which emulsifies and breaks down fat

The pancreas releases bicarbonate ions to neutralize intestinal contents

21
Q

What is peristalsis

A

Contractions that propel/move food around

22
Q

What do gastric juices contain

A

Hydrochloric acid and pepsin that chemically break down protein components of food

23
Q

What is the science of nutrition

A

food: what we consume
nutrients: compounds foods essential to life and health
nutrition: how the food we eat nourishes us

24
Q

What are proteins composed of

A

Carbon, Nitrogen, Oxygen

25
Q

Is water an organic or inorganic nutrient

A

inorganic

26
Q

What are lipids and carbohydrates composed of

A

Carbon, Hydrogen, Oxgyen

27
Q

What are fat-soluble vitamins

A

A, D, E, soluble in fat and stored in the human

28
Q

What are water-soluble vitamins

A

C, B, soluble in water and not stored to any extend in the human body

29
Q

what’s the difference between major minerals and trace minerals, give examples of each

A

Major minerals: needed in amounts greater than 100mg/day E.g., calcium, sodium, potassium

Trace minerals: needed in amounts less than 100mg/day E.g., Iron, copper, Zinc

30
Q

List 5 factors that influence food choice

A

Culture, geography, taste/texture/appearance, social influence, early childhood experiences

31
Q

What are the 7 characteristics of a healthy diet

A
  1. Adequate (getting sufficient amount of each essential nutrient based on your age, weight, sex)
  2. Balanced
  3. Calorie wise (energy consumed = energy expended)
  4. Variety
  5. Moderation
  6. Nutrient Dense
  7. Safe
32
Q

What is Primary Malnutrition

A

Caused by lack of a certain nutrient in diet

33
Q

How is primary malnutrition addressed

A

by improving diet

34
Q

What is secondary malnutrition

A

Caused as a result of an underlying health condition

35
Q

how is secondary malnutrition addressed

A

by determining the underlying cause

36
Q

Give an example of a disease caused by nutritional deficiency or toxicity

A

anemia

37
Q

Give an example of a disease with a strong nutritional component

A

Type 2 diabetes, CVD

38
Q

What is the nutrition assessment (ABCD)

A

A: Anthropometry (asses growth, measurements)
B: Biochemical Methods (lab assessments)
C: Clinical Methods (checking for physical signs of deficiency)
D: Dietary Methods

39
Q

What is the DRI

A

Dietary standards for healthy people

40
Q

What are the DRI’s for most nutrients

A

EAR, RDA, AI, UL

41
Q

What are the DRI’s for energy and macronutrients

A

EER, AMDR

42
Q

What does hydrochloric acid do in the stomach

A

Lowers the pH of the stomach to activate pepsin

43
Q

What makes a nutrient organic

A

If it contains carbon

44
Q

What makes a nutrient organic

A

If it contains carbon

Human Nutrition (15 decks)

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