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BPK 110 > Chapter 1: Nutrition > Flashcards

Chapter 1: Nutrition Flashcards

1
Q

define: nutrition

A

Scientific study of food and nutrients and their effect on body structure, function and health

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2
Q

define: diet

A

Total food a person regularly eats

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3
Q

define: nutrient

A

substances obtained from food that are used for the maintenance, growth and survival of an organism

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4
Q

define: essential nutrient

A

the body cannot make these themselves; must be obtained by diet

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5
Q

define: phytochemical

A

chemicals produced by plants that play a role in growth and defence against competitions; more stress on plant, more produced

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6
Q

define: non essential nutrients

A

not required for growth and survival but do play important roles in the body

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7
Q

List the 6 categories of essential nutrients

A
  • water
  • carbohydrates
  • lipids
  • proteins
  • vitamins
  • minerals
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8
Q

of the 6 categories of essential nutrients, which ones are micronutrients

A
  • vitamins

- minerals

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9
Q

define: organic nutrients

A
  • carbon chains

- carbs, lipids, proteins, vitamins

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10
Q

define: macronutrients

A

Found in higher proportions in the body and are required in larger quantities from the diet; also energy yielding

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11
Q

define: micronutrients

A

Found in smaller quantities and are required in smaller amounts from the diet

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12
Q

define: nutritionism

A

Describes why reducing the effects of foods to the sum of their parts can be problematic

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13
Q

define: fortified foods

A

Amount of nutrients has been increased in the food by a process called enrichment

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14
Q

NOVA food classification system: List all 4 groups

A
  • Group 1: unprocessed or minimally processed foods (whole foods)
  • Group 2: processed culinary ingredients
  • Group 3: Processed Foods
  • Group 4: Ultra- processed Foods
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15
Q

Group 1: unprocessed or minimally processed foods (whole foods)

A
  • Plants and animals that have minimal alterations

- Can be dried, crushed, roasted, boiled, refrigerated or pasteurized

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16
Q

Group 2: processed culinary ingredients

A
  • Oils, butters, sugar, salt

- Foods from group 1 that have been pressed, refined, and grinded

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17
Q

Group 3: Processed Foods

A
  • Canned foods, cheese, breads, fruits in syrup

- Made to enhance shelf life, taste, and marketability

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18
Q

Group 4: Ultra- processed Foods

A
  • Have minimal amounts of group 1 ingredients; almost entirely made from group 2 and 3 ingredients
  • Made to improve shelf life, taste, marketability, and profit
19
Q

define: organic foods

A
  • Foods with minimal synthetic or artificial inputs and are grown, raised, and harvested in a way that preserves biodiversity
20
Q

pros of organic foods

A
  • Use of synthetic pesticides and fertilizers are restricted
  • Not genetically modified
  • Crop rotation may be used to keep soil healthy (good for environment)
  • Lower levels of pesticide residue and nitrate levels
21
Q

define: GMO

A

foods that have undergone alterations to their DNA through the process of genetic engineering

22
Q

pros and cons of GMO

A

Pros:
- Can be used to make crop more resistant to herbicides or viruses
- Scientific consensus says GMO does not pose a risk to human health in comparison to conventional foods
- Increase crop yield
- Lowered the amount of pesticide we apply to crops
Cons
- Has lead to less biodiversity because less variety of plants planted over favoring high profit GM crops
- May promote food allergies
- Ethical question on editing DNA

23
Q

define: cash crops

A

Heavily produced, sold and traded crops (ex: corn and soy)

24
Q

food additives

A
  • substances added to food for the purpose of taste, appearance, safety, freshness or other factors
  • Preserving agents, thickening agents, sweeteners, etc
  • MSG
25
Q

why we eat

A
  • sustenance (body structure, body function, energy provision)
  • enjoyment
  • psychological
26
Q

calories

- fats, carbs, proteins, alcohol

A
  • Measurement of energy for body processes and physical activities
  • 1kcal= 1000 calories = 1 Calorie
    Fats: 9kcal/g
    Carbs: 4kcal/g
    Protein: 4kcal/g
    Alcohol: 7kcal/g
27
Q

Modifiable risk factors vs unmodifiable

A
  • Modifiable: smoking, extreme stress, inactive lifestyle

- Unmodifiable risk factors: gender, age, genetics

28
Q

Malnutrition (2 types)

A
  • Undernutrition

- Over nutrition (excess calories) (excess trans fats)

29
Q

Nutritional epigenetics

A
  • Study of how the food we eat can change DNA expression
30
Q

List the foundations of dietary direction (4)

A

Balance
Variety
Moderation
Nutrient density: amount of nutrients in a food or meal compared to a reference amount

31
Q

Nutrient profiling

- definition and example

A
  • Science of ranking foods based on nutrient density

- 100kcal of milk vs 100kcal of coke

32
Q

What is the gold standard for making inferences from research and why?

A
  • experimental studies and randomized control trials

- all variables are controlled

33
Q

What are some ways we can collect diet information? List the strengths and limitations to these methods

A
  • food diary
  • observation
  • 24 hour diet recall
  • see table 1.1 for strengths and limitations
34
Q

List some reasons why human nutritional studies are hard to perform

A
  • People can eat less or more of what they’re supposed to
  • Food contains a combination of nutrients and non nutrients; difficult to know if it was what was in the food or the food as a whole that led to observable change
  • People don’t know food portions
  • Unethical to test unhealthy dietary factors on humans
35
Q

define: epidemiological studies

A
  • Looks at trends in populations without manipulating any variables
  • Inaccurate in determining a population’s diet
  • Larger the group, stronger the study
  • Cannot establish causality, only associations, could be other variables at play
36
Q

define: prospective epidemiological design

A
  • a large group of similar people are followed forward through time
37
Q

define: primary journal articles

A

summarize a scientific study, are often highly specific and it may be challenging to find more general answers

38
Q

define: review articles

A

may be more helpful for general questions, as they often summarize different studies to give a broader sense of a phenomenon

39
Q

define: meta-analysis

A

new analyses and statistical tools are applied within a systematic review to come to new statistical conclusions

40
Q

define: impact factor

A

Score that determines the importance and rank of a journal based on how many times it has been cited by other researchers

41
Q

define: peer review

A

Experts in a field of study not involved in the study process make sure the study was properly conducted, the results were properly analyzed and conclusions were properly drawn before the scientific article may be published

42
Q

recite the credibility pyramid from most to least credible

A
  • systematic reviews
  • randomized control trials
  • epidemiological evidence
  • expert opinions
  • anecdotal evidence
43
Q

VETO system

  • usage
  • acronym
A
  • used to evaluate nutritional claims to assess their credibility
  • is it valuable
  • is it evidence based
  • is it trustworthy
  • is it opinion based

BPK 110 (11 decks)

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