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NUTR*1010 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Define nutrition

A

A science that studies all the interactions that occur between living organisms and food
Food provides nutrients and energy, which are needed to keep us alive and healthy, to support growth, and to allow reproduction

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2
Q

Define nutrients

A

Chemical substances in foods that provide energy and structure and help regulate body processes

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3
Q

Define processed foods

A

Foods that have been specially treated or changed from their natural state. Usually high in saturated fat, sugar, and/or salt

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4
Q

Why is there such a high proportion of children and adults in Canada who are overweight or obese?

A

Due to the overconsumption of energy (calories)

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5
Q

Define chronic disease

A

Non-communicable disease that develops slowly over a lifetime and needs continuing medical attention to manage and control such as heart disease or obesity

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6
Q

What is the Canadian Community Health Survey (CCHS)?

A

An annual survey conducted by government agencies that investigates various aspects of health and well-being in Canada

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7
Q

What is the Canadian Health Measures Survey (CHMS)?

A

A survey conducted every 2 years and includes useful food & nutrition data. It differs from CCHS as it includes lab measurements as well as questionnaires

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8
Q

Define 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

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9
Q

Define 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

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10
Q

Define natural health products

A

A category of products regulated by Health Canada that includes vitamin and mineral supplements, amino acids, fatty acids, probiotics, herbal remedies, and homeopathic and other traditional medicines

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11
Q

Why is Lecithin (substance needed for nerve function) not considered an essential nutrient?

A

Because it can be manufactured in the body in adequate amounts

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12
Q

Define phytochemicals

A

Substances found in plant foods that are not essential nutrients but may have health-promoting properties

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13
Q

Define zoochemicals

A

Substances found in animal foods that are not essential nutrients but may have health-promoting properties

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14
Q

What are the 6 classes of nutrients?

A

Carbs, lipids, proteins, water, vitamins, minerals

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15
Q

How can the classes be grouped?

A
  • By whether they provide energy in the body
  • By how much is needed in the diet
  • By their chemical structure
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16
Q

Define energy-yielding nutrients

A

Constitute the major portion of most foods and are required in relatively large amounts by the body

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17
Q

What are the energy-yielding nutrients?

A

Carbs, lipids, and proteins

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18
Q

Define macronutrients

A

Nutrients needed by the body in large amounts (expressed as kg or g)

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19
Q

Define micronutrients

A

Nutrients needed in smaller amounts (expressed as mg or μg)

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20
Q

What is an organic vs an inorganic molecule?

A

Organic molecules contain carbon-hydrogen bonds.

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21
Q

Which nutrients are organic?

A

Carbs, proteins, lipids, and vitamins

22
Q

Which nutrients are inorganic?

A

Minerals and water

23
Q

How are energy-yielding nutrients measured?

A

In kilocalories (kcalories/kcals) or kilojoules (kjoules/kJs)

24
Q

What are starches?

A

More complex carbs made of many sugars linked together

25
Q

What are carbs?

A

Sugars found in sugar, fruit, milk, and starches. Contain 4 kcals/gram

26
Q

Explain fibre

A

A carb that cannot be digested and provides very little energy. Important for GI health. Found in veggies, fruits, legumes, and whole grains

27
Q

Define legumes

A

The starchy seeds of plants belonging to the pea family. Includes peas, peanuts, soybeans, and lentils

28
Q

What are lipids?

A

A concentrated source of energy in food and a lightweight storage form of energy in the body

29
Q

What are the several types of lipids that are important to nutrition?

A

Triglycerides, different fatty acids, cholesterol

30
Q

Define triglycerides

A

The most abundant lipids in foods and in the body, made up of fatty acids

31
Q

How do different fatty acids have different health effects?

A

Diets high in saturated fatty acids increase the risk of heart disease. Those high in monounsaturated and polyunsaturated fatty acids may reduce risks

32
Q

What can high levels of cholesterol cause?

A

Can increase risk of heart disease

33
Q

What are proteins?

A

Needed for growth and maintenance of body structures and regulation of body processes. Can be used to provide energy. It is not a single substance, different combos of amino acids are linked together to form different types of proteins

34
Q

What is water?

A

A nutrient class by itself, it is a macronutrient that doesn’t provide energy. It serves as a lubricant, a transport fluid, and a regulator of body temperature

35
Q

What is the purpose of vitamins?

A

To regulate body processes. Help the body use the energy from carbs, lipids and proteins. Others functions in other processes

36
Q

What is the purpose of minerals?

A

Needed for bone strength, the transport of oxygen, the transmission of nerve impulses, and numerous other functions

37
Q

Define metabolism

A

The sum of all chemical reactions that take place in a living organism

38
Q

Define homeostasis

A

A physiological state in which a stable internal body environment is maintained

39
Q

Define malnutrition

A

Any condition resulting from an energy or nutrient intake either above or below what is optimal

40
Q

Define undernutrition

A

A form of malnutrition caused by a deficiency of energy or nutrients. May be caused by a deficient intake, increased requirements, or an inability to absorb or use nutrients

41
Q

What is the most severe form of undernutrition?

A

Starvation which causes weight loss, poor growth, the inability to reproduce, and possibly death

42
Q

Define overnutrition

A

Poor nutritional status resulting from an energy or nutrient intake in excess of what is optimal for health

43
Q

Define genes

A

Units of a larger molecule called DNA that are responsible for inherited traits

44
Q

Define nutritional genomics/nutrigenomics

A

The study of how diet affects our genes and how individual genetic variation can effect the impact of nutrients or other food components on health

45
Q

Define personalized nutrition

A

The idea that a diet based on the genes an individual has inherited can be used to prevent, moderate, or cure chronic disease

46
Q

What factors affect our food choices?

A
  • What is available to us
  • Where we live
  • What is within our budget & compatible with out lifestyle
  • What we like
  • What is culturally acceptable
  • What our emotional & psychological needs are
  • What we think we should eat
  • How we are influenced by media
47
Q

Explain food availability

A

Food availability is affected by geography, socioeconomics, and health status

48
Q

How are developing countries impacted by food availability?

A

Dietary choices are often limited to foods produced locally. In more developed countries, they are able to store, transport, and process food

49
Q

What socioeconomic factors impact food availability?

A

Income level, living conditions, lifestyle, education

50
Q

How does food connect to us emotionally and psychologically?

A

Food represents comfort, love, and security. Comfort food helps us feel better, food can be used as a reward or punishment. It is also an expression and a moderator of emotional states

51
Q

Define adequacy

A

A state in which there is a sufficient amount of a nutrient or nutrients in the diet to maintain health

52
Q

Define nutrient density

A

An evaluation of the nutrient content of a food in comparison to the kcals it provides

NUTR*1010 (1 decks)

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