Chapter 1

Question 1

nutrition

Answer 1

• science that studies the interaction between organisms and the food they consume

Question 2

essential

Answer 2

• can only get it from food

Question 3

before fast food

Answer 3

• no box stores - more time getting ingredients
• less variety
• more prep
• people ate together, slower, reasonable portions

Question 4

fast food era

Answer 4

• more food purchased conveniently
• less prep
• more meals outside of the home, separately
• larger portions

Question 5

primary health concern before

Answer 5

• getting enough food, famine

- still an issue in some areas

Question 6

primary health concern today

Answer 6

• obesity

- chronic diseases that stem from obesity

Question 7

emerging health concerns

Answer 7

• optimal health

- environmental issues

Question 8

the canadian community health survey

Answer 8

• collect info from canadians health
• results: only food group canadians get enough of is meat and alternatives
• people need more fruit and veg, calcium, whole grains
• rise in cancer, heart disease stroke

Question 9

macronutrients

Answer 9

• nutrients needed in large amounts
• carbs
• proteins
• lipids

Question 10

carbs

Answer 10

• mostly sugars and starches
• fiber is exception - doesnt provide energy
• also in fruit and veg

Question 11

lipids

Answer 11

• fats: solid at rt
• oils: liquid at rt
• concentrated form of energy
• trans fats: metabolic poison

Question 12

protein

Answer 12

• cant efficiently provide energy
• essential for growth, maintenance, repair
• must have all amino acids for a complete protein
• animal proteins complete, plant not
• plant better for health and sust

Question 13

micronutrients

Answer 13

• found in most food
• minerals dont degrade but vitamines do
• dont provide energy but is a cofactor in the system
• small amounts required

Question 14

enriched vs fortified

Answer 14

• fortified: adding micronutrient that wasnt there initially
• enriched: nutrients lost during processing so put some back in, but only a fraction

Question 15

water

Answer 15

• important for kidneys

- doesnt have to be water

Question 16

composition of the body - h2o

Answer 16

• water is lost quickly and must be replenished
• everything else lost slower
• muscles store more water than lipids

Question 17

weight balance (cals in n out)

Answer 17

• eat more calories than you burn: gain

- eat less calories than you burn: lose

Question 18

what is used in forming structures

Answer 18

• proteins from ligaments and tendons that attach to muscle and bone
• lipids and proteins make up membranes that surround cells
• calcium and phosphate make bone

Question 19

regulation of bod

Answer 19

• homeostasis: state in which stable internal body environment is maintained
• nutrients play a role in maintaining homeostasis
• water regulates body temp and reactions

Question 20

food availabilty

Answer 20

• geography plays a role

- income and sociocultural factors

Question 21

food security

Answer 21

• concern that there isnt enough nutritional food to eat at all times
• in 2012 3 million canadians lived w food insecurity

Question 22

nutrient density

Answer 22

• nutrient content vs energy content
• foods that provide good benefits over pure energy
• healthy

Question 23

eat a variety of foods

Answer 23

• not one food provides all nutritunets

- variety helps us to get all necessary nutrients

Question 24

scientific method

Answer 24

• unbiased
• peer reviewed
• evidence based

Question 25

what makes a good experiment

Answer 25

• quantifiable data (can we measure scientifically)
• appropriate experimental pop (is pop large enough and pertinent to study)
• proper controls
• control groups
• peer review for scientific interpretatoin of results

Question 26

types of human experiments

Answer 26

• single blind study: subjects blinded, researchers know who is in groups
• double blinded, both researchers and subjects blinded

Question 27

types of nutrition research

Answer 27

• observational studies can include epidemiolgy
• clinical trials: human intervention
• lab studies: controlled studies in research facilities

Question 28

identifying reliable nutrition info

Answer 28

• does the info make sense?
• where did info come from?
• is info based on well designed, accurately interpreted studies?
• are results biased?
• have the results been replicated?

Question 29

where to find reliable info

Answer 29

• government:
• non profit institutions
• peer reviewed journals