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BPK 110 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

How many essential nutrients do we need to stay healthy?

A

40+ essential nutrients.

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2
Q

Average amount of food-based choices we make daily?

A

200

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3
Q

Food choices determine?

A

The nutrients we consume.

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4
Q

Overall diet determines?

A

Your health status, and risk for chronic diseases.

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5
Q

Nutrients that provide us with energy?

A

Carbohydrates, fats, proteins.

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6
Q

Energy measured in?

A

Kilocalories (kcal)

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7
Q

Most important to choose foods with?

A

Higher nutrient density (Calories consumed high in nutrients) *WHOLE FOOD VS PROCESSED

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8
Q

Determinants of food choices?

A

Sensory features(smell, texture, taste, appearance), emotional attachments, cultural & societal norms, geographic availability, environment, health consciousness, psychological states, price, convenience, accessibility, social influences.

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9
Q

Define Macronutrients?

A

Needed in larger amounts.

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10
Q

Types of Macronutrients?

A

Water, Carbohydrates, Lipids, Proteins

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11
Q

Define Micronutrients?

A

Needed in smaller amounts.

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12
Q

Types of Micronutrients

A

Vitamins, Minerals

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13
Q

Which nutrient category is inorganic?

A

Minerals

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14
Q

What are the 6 essential nutrient categories?

A

Water, Carbohydrates, Lipids, Proteins, Vitamins, Minerals.

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15
Q

Which nutrient categories are organic?

A

Carbohydrates, Lipids, Proteins, Vitamins.

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16
Q

What does an Organic molecule mean?

A

Carbon-containing.

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17
Q

Nutrient functions?

A

Energy, Body Structure Formation, Body Process Regulation.

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18
Q

How much energy does each nutrient category give off?

A 
Fats = 9 kcal/g
Carbohydrates = 4 kcal/g
Protein = 4 kcal/g
*Alcohol = 7 kcal/g (Not nutrient category)
19
Q

Which nutrient categories allow for body structure formation?

A

Fats, Carbohydrates, Proteins, Minerals, Water.

20
Q

Which nutrient categories allow for body process regulation?

A

All nutrients.

21
Q

What are phytochemical?

A

Chemicals only found in plants.

22
Q

What do phytochemical do for us?

A

Potentially have added benefits beyond the nutrients they contain, making the foods that contain them “Functional Foods”. (Health benefits and risk of disease lessens)

23
Q

Define Functional Foods?

A

Foods that may have added health benefits beyond basic nutrition.

24
Q

Define Neutraceuticals/ Designer Foods?

A

Foods fortified with nutrients or enhanced with phytochemicals. (Ex. Vitamin Water, Omega-3 eggs)

25
Q

Recommended diet?

A

Consumption of mainly whole foods over processed/ultra-processed foods.

26
Q

Diets higher in processed food tend to be?

A

Nutrient poor, higher in calories and sugar and sodium, lower in fiber and phytochemicals. Associated with chronic disease.

27
Q

Two types of malnutrition?

A

Overnutrition and Undernutrition

28
Q

Define Undernutrition?

A

When intake doesn’t meet needs. (Inadequate water[dehydration] or calcium[osteoporosis])

29
Q

Define Overnutrition?

A

When intake exceeds body needs. (Excess calories[obesity] and trans fat[heart disease])

More relevant in Canada.(Leading cause of death)

30
Q

Diet-Gene Interactions?

A

Genes can increase or lower your tendency to develop conditions like obesity, diabetes, etc.

Diet and lifestyle affect the nutrients you consume and the amount of exercise you get which can increase or lower risk of developing nutrition-related diseases.

31
Q

Define Nutritional Epigenetics?

A

How nutritional factors in prenatal and early life can affect how DNA is expressed.

32
Q

Key to Healthy Diet?

A

Eat a variety of foods, in moderation, and balance choices.

33
Q

Balancing energy in and out?

A

More calories consumed = more energy expenditure needed

34
Q

Scientific Method?

A

1) Hypothesis(Problem that can be tested) 2)Test Hypothesis 3) Results gathered + Analyzed 4)Conclusions made

35
Q

Problems with nutritional studies?

A

Still many unanswered questions, difficult to prove anything, info put out doesn’t always consider individual needs, a lot of info put out by government.

36
Q

Two ways to study nutrition?

A

Epidemiological evidence and Experimental Evidence.

37
Q

Define Epidemiological Evidence?

A

Looks for trends that already exist within the population. (Population based)(Observe variables to find patterns and trends.) (Easier, but association does not equal causation)

38
Q

Define Experimental Evidence?

A

Uses controlled conditions to test hypothesis. (Harder to design + conduct, take more time and money)

39
Q

How do experimental evidence studies work?

A

2 Groups; Control group(no treatment,receive placebo) and Treatment Group(Undergo treatment). Differences between groups observed.

40
Q

What makes an experimental study more credible?

A

Blind(Subjects don’t know which group they’re in) or double-blind(Subjects and researchers don’t know which group they are in)

41
Q

Methods for determining intake patterns in research?

A

Observation(Homes/schools visited and patterns recorded), Food Diary(Subject based), 24 hour Diet Recall(Subject based), Diet History(3 day 24 hr recall and list of foods consumed in month), Food Frequency Questionnaire(How often certain foods consumed). Population based studies-> household budget surveys, food purchase/waste estimates

42
Q

How to evaluate nutrition info?

A

Valuable, Evidence-based, trustworthy, one-sided [VETO]

43
Q

Non subject based studies of nutrition?

A

Biochemistry, molecular biology, computer modelling techniques

44
Q

What does peer-review process help with?

A

Data is analyzed properly, and accurate conclusions made

BPK 110 (5 decks)

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