Chapter 1: Nutrition

Question 1

define: nutrition

Answer 1

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

Question 2

define: diet

Answer 2

Total food a person regularly eats

Question 3

define: nutrient

Answer 3

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

Question 4

define: essential nutrient

Answer 4

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

Question 5

define: phytochemical

Answer 5

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

Question 6

define: non essential nutrients

Answer 6

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

Question 7

List the 6 categories of essential nutrients

Answer 7

• water
• carbohydrates
• lipids
• proteins
• vitamins
• minerals

Question 8

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

Answer 8

• vitamins

- minerals

Question 9

define: organic nutrients

Answer 9

• carbon chains

- carbs, lipids, proteins, vitamins

Question 10

define: macronutrients

Answer 10

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

Question 11

define: micronutrients

Answer 11

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

Question 12

define: nutritionism

Answer 12

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

Question 13

define: fortified foods

Answer 13

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

Question 14

NOVA food classification system: List all 4 groups

Answer 14

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

Question 15

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

Answer 15

• Plants and animals that have minimal alterations

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

Question 16

Group 2: processed culinary ingredients

Answer 16

• Oils, butters, sugar, salt

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

Question 17

Group 3: Processed Foods

Answer 17

• Canned foods, cheese, breads, fruits in syrup

- Made to enhance shelf life, taste, and marketability

Question 18

Group 4: Ultra- processed Foods

Answer 18

• 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

Question 19

define: organic foods

Answer 19

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

Question 20

pros of organic foods

Answer 20

• 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

Question 21

define: GMO

Answer 21

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

Question 22

pros and cons of GMO

Answer 22

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

Question 23

define: cash crops

Answer 23

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

Question 24

food additives

Answer 24

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

Question 25

why we eat

Answer 25

- sustenance (body structure, body function, energy provision) - enjoyment - psychological

Question 26

calories | - fats, carbs, proteins, alcohol

Answer 26

- 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

Question 27

Modifiable risk factors vs unmodifiable

Answer 27

- Modifiable: smoking, extreme stress, inactive lifestyle | - Unmodifiable risk factors: gender, age, genetics

Question 28

Malnutrition (2 types)

Answer 28

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

Question 29

Nutritional epigenetics

Answer 29

- Study of how the food we eat can change DNA expression

Question 30

List the foundations of dietary direction (4)

Answer 30

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

Question 31

Nutrient profiling | - definition and example

Answer 31

- Science of ranking foods based on nutrient density | - 100kcal of milk vs 100kcal of coke

Question 32

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

Answer 32

- experimental studies and randomized control trials | - all variables are controlled

Question 33

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

Answer 33

- food diary - observation - 24 hour diet recall - see table 1.1 for strengths and limitations

Question 34

List some reasons why human nutritional studies are hard to perform

Answer 34

- 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

Question 35

define: epidemiological studies

Answer 35

- 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

Question 36

define: prospective epidemiological design

Answer 36

- a large group of similar people are followed forward through time

Question 37

define: primary journal articles

Answer 37

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

Question 38

define: review articles

Answer 38

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

Question 39

define: meta-analysis

Answer 39

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

Question 40

define: impact factor

Answer 40

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

Question 41

define: peer review

Answer 41

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

Question 42

recite the credibility pyramid from most to least credible

Answer 42

- systematic reviews - randomized control trials - epidemiological evidence - expert opinions - anecdotal evidence

Question 43

VETO system - usage - acronym

Answer 43

- used to evaluate nutritional claims to assess their credibility - is it valuable - is it evidence based - is it trustworthy - is it opinion based