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Health Sci 1001A > Chapter 5: Nutrition > Flashcards

Chapter 5: Nutrition Flashcards

1
Q

How many food and beverage ads do kids see in a year?

A

25 million

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2
Q

What is heart and stroke pushing for legislation to restrict?

A

Food and beverage marketing

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3
Q

How much TV does the average child watch in a day? How many food and beverage ads do they see per hours?

A

2 hours a day
See 4-5 food and beverage ads

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4
Q

How many deaths have occurred due to unhealthy eating in 2015?

A

50 000 deaths

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5
Q

How much does heart disease and stroke cost Canadian economy each year?

A

21 billion

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6
Q

What is the economic burden of obesity annually?

A

4.6- 7.1 billion

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7
Q

How much of family food products are ultra food processed?

A

60%

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8
Q

What is the largest contributor of sugar in our diets?

A

Sugary drinks

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9
Q

What percent of food marketed is high in salt, fat or sugar?

A

90%

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10
Q

What percent of people believe food and bev are marketed to kids?

A

72%

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11
Q

What percent of people believe food marketed is unhealthy?

A

78%

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12
Q

Why do marketers target youth?

A

They are life long customers

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13
Q

how many people believe children are exposed to too many ads?

A

70%

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14
Q

What percent of people believe industries have an unfair advantage over parents?

A

71%

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15
Q

What does Dr. Warshawski say about the effect on families?

A

It has a corrosive and disruptive effect

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16
Q

What percentage believes it’s hard to monitor and control advertising directed at kids?

A

77%

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17
Q

What percentage of kids have phones by grade 4? Grade 11?

A

4- 25%
11- 85%

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18
Q

What are two important factors ads have on us?

A

Power and exposure

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19
Q

What is exposure?

A

Volume of adds across different media

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20
Q

What is power?

A

Impact of different techniques (ex. Celebrity in an ad)

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21
Q

Can kids under 5 distinguish ads from unbiased programming?

A

No!!

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22
Q

Why are teens exposed to more ads?

A

They can remember them better

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23
Q

What does Dr. Warshawski say about industry self regulation?

A

It’s a failure

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24
Q

Which province has lowest obesity rate?

A

Quebec
13% lower the Ontario

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25
Q

What act does Quebec have in place?

A

Consumer Protection Act of 1980

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26
Q

What is Stop M2K?

A

Stop marketing to youth under 16

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27
Q

What was the Child Protection Act? When was it established?

A

To prohibit marketing under 13, and was established Sept 2016

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28
Q

What was the healthy eating strategy? When was it announced?

A

Was to restrict commercial marketing
Announced October 2016

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29
Q

How many schools does Heart and Stroke partner with?

A

4000

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30
Q

What did Brazil 2014 define child advertising before 12 as?

A

Abusive

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31
Q

In 2014 Mexico restricted food marketing on TV during what times?

A

Afternoon, weekends and in theatres

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32
Q

When did the WHO call for action on reducing impact on food marketing?

A

2010

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33
Q

What did Sweden ban in 1991?

A

Banned TV ads aimed at kids under 12
Banned mail advertising under 16

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34
Q

When did Norway ban ads aimed at kids under 16?

A

1992

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35
Q

Is there one healthy way to eat?

A

No

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36
Q

What do fad diet extremes lead to?

A

Food fears = demonizes food

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37
Q

What is the best way to produce results from diets (experiment wise)?

A

Randomized control trials don’t work as people don’t stick to the diet long enough
Observational Studies are best as they provide us possible relationships

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38
Q

T or F: Only being assigned at birth gets long enough results to get an accurate study of a diet?

A

True

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39
Q

What are the six classes of essential nutrients?

A

Proteins
Vitamins
water
Fats
Carbs
Minerals

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40
Q

Why do we call them essential nutrients?

A

Need from food as body doesn’t make it (or make enough to meet physiological needs)

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41
Q

Through what body system does the body obtain nutrients?

A

Digestive system

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42
Q

What is 1 kilo calorie equal to in calories?

A

1000 calories
Amount of heat to raise temp of 1L of water 1 degree

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43
Q

Why do calorie needs vary?

A

Age, sex, body size, activity level , pregnancy, breastfeeding

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44
Q

Which of the essential nutrients are macronutrients (supply energy)?

A

Fat
Protein
Carb

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45
Q

How many calories are in each gram of macronutrients?

A

Fat: 9 cals per gram
Protein: 4 cals per gram
Carbs: 4 cals per gram

Not micronutrient
Alc: 7 cals per gram

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46
Q

What are macronutrients?

A

Required in the body in relatively high amounts

47
Q

What makes a complete protein?

A

Foods containing all 9 amino acids

48
Q

What do proteins promote in the body?

A

Muscle growth and maintenance, connective tissue and provide energy

49
Q

What do proteins form in the body?

A

Important parts of blood enzymes, hormones and cell membranes

50
Q

What are fats a concentrated form of?

A

Energy

51
Q

What do fats help absorption of?

A

Fat-soluble vitamins

52
Q

What does fat do in our bodies?

A

helps us retain heat and cushion our internal organs

53
Q

What two acids are in essential fats? Are they unsaturated?

A

Linoleic acid
Alpha lineoleic acid
Yes they are polyunsaturated

54
Q

What are the three types of fats (lipids):

A

Saturated
Mono saturated
Polyunsaturated

55
Q

What are saturated fats?

A

Solid at room temp
Found naturally in animal products

56
Q

What are Mono saturated fats?

A

Liquid at room temperature
Plant sources (olive and canola oil)

57
Q

What are polyunsaturated fats?

A

Liquid at room temp
Plant sources (soybean and corn oil)
2 essential fatty acids (alpha and linoleic)

58
Q

What are Trans fatty acids?

A

Unsaturated fatty acids
With an atypical shape due to hydrogenation

59
Q

What is hydrogenation?

A

How humans make trans fats
Mix of saturated and unsaturated fats which makes a more solid form of oil

60
Q

What is the problem of trans fatty acids?

A

Acts differently in human bodies

61
Q

What is low density lipoproteins?

A

Bad cholesterol
Sat and trans fatty acids increases in blood
Unsaturated fatty acids decrease in blood

62
Q

What is high density lipoprotein?

A

Good cholesterol
Increase in monounsaturated fatty acids
Trans fatty acids decreases in blood levels

63
Q

What are carbs?

A

Various combos of sugar units
Primarily used for energy

64
Q

What are the two groups of carbs?

A

Simple and complex

65
Q

What are simple carbs?

A

Sucrose, fructose, maltose, and lactose

66
Q

What are complex carbs?

A

Starches
Most important carb source
Found in grains, legumes, potatoes, and yam

67
Q

What is unrefined grains

A

Unrefined (whole grain)
Takes longer to chew and digest and enters bloodstream slowly
Makes you feel full faster for longer, blood glucose increases slower

68
Q

What are refined grains?

A

Refined grains
When germ and bran are removed leaving starchy endosperm
White flour, brown rice to white

69
Q

What is Fibre?

A

Non digestible
Can reduce risk of type 2 diabetes, heart disease and increases gastrointestinal health

70
Q

What are the two types of fibre?

A

Dietary and functional

71
Q

What is dietary fibre?

A

Present naturally in plants

72
Q

What is Functional fibre?

A

Isolated from natural sources or synthesized in a lab

73
Q

What is soluble fibre?

A

“Viscous”
Delay stomach emptying, slow glucose into blood, decrease cholesterol absorption

74
Q

What us insoluble fibre

A

Increase fecal bulk
Prevent constipation, hemorrhoids, and other digestive disorders

75
Q

What are vitamins?

A

Organic micronutrients required in small amounts for growth, reproduction, and maintenance of health

76
Q

What are coenzymes?

A

Facilitate action of enzymes to initiate body responses

77
Q

Which vitamins does your body produce?

A

Vitamin D and K

78
Q

What are water soluble vitamins?

A

Dissolve in water directly into blood stream

79
Q

How many water soluble vitamins are complex?

A

8 complex
And Vitamin C (not complex)

80
Q

What are fat soluble vitamins?

A

Dissolved in fat or lipid tissue

81
Q

Which vitamins are fat soluable

A

D, A, K, E

(Drake without the R)

82
Q

Which fat soluble vitamins can you consume in toxic amounts?

A

Vitamin A and D

83
Q

T or F: Coenzymes act as antioxidants?

A

True

84
Q

What is the difference between excess fat soluble and water soluble vitamin consumption (what happens to them)

A

Water soluble: elimination in urine
Fat soluble: stores in liver and fat tissues

85
Q

Are vitamins organic? What makes them organic?

A

Vitamins are organic this is because they are carbon containing

86
Q

What are minerals?

A

Inorganic micronutrients
Aid in growth and tissue maintenance, release energy

87
Q

How many essential minerals are there?

A

17

88
Q

What are Major Minerals?

A

“Macrominerals”
Body needs more than 100mg per day

89
Q

Which Macronutrients are lacked most in Canadians?

A

Calcium, Magnesium, Potassium

90
Q

What are trace minerals?

A

Needed in minute amounts
Essential for good health
Ex. Iodized salt need (iodine), and iron

91
Q

T or F: Water is the most essential nutrient

A

True

92
Q

What does the government recommend making your drink of choice?

A

Water !!

93
Q

What does water help with?

A

Digestion and absorption of food
Controls body temp and chemical reactions

94
Q

When was the “Guidelines for Healthy Eating published’?

A

1942

95
Q

When was eating well with Canada’s food guide published?

A

Feb 2007

96
Q

What did eating well with Canada’s food guide emphasize?

A

The importance of combining physical activity with healthy eating

97
Q

What were the critiques of “Eating well with Canada’s food guide “?

A

Challenges in understanding and applying food servings and snacks
Not meeting needs of all Canadians

98
Q

What needed strengthening on “eating well with Canadas food guide”

A

Replacing sat fat with unsat fat
High intakes of sugar sweetened beverages

99
Q

What was the “conflict of interest” in the revision of the food guide?

A

It was influenced by individuals in food and beverages industry

100
Q

What is the current food guide? What is the plate distribution?

A

Doesn’t include serving size or food group
1/2 veggies, 1/4 protein, 1/4 whole grains

101
Q

Why does the food guide matter?

A

Lead to healthier diets, eating patterns, health outcomes

102
Q

What are bolster efforts?

A

banning advertisements aimed at kids

103
Q

When did nutrition labelling become mandatory?

A

2007

104
Q

When were final regulations published for nutrition labels?

A

2016

105
Q

Which nutritional info is legislated?

A

Nutrition facts table
Ingredient list
Nutrition claims
Front of packaging nutrition symbols

106
Q

What is a nutrition facts table based on?

A

A specific amount of food

107
Q

What is a % daily value?

A

Overview of nutrient profile

108
Q

How are ingredients listed?

A

Descending by weight

109
Q

What are other names for sugar?

A

Corn syrup, dextrose, honey and molasses

110
Q

What are other names for saturated fats?

A

Lard, palm oil, shortening, butter

111
Q

What has until January 1st 2026?

A

The food industry to implement ongoing changes

112
Q

What products will have a front of package nutrition symbol?

A

Packaged foods high in one or more sodium, sugar, saturated fat

113
Q

What ongoing changes are being made to the list of ingredients?

A

Grouping sugar based ingredients in brackets after “sugar”
Using bullets or commas to separate ingredients

114
Q

Ongoing changes to nutrition facts table?

A

Making serving sizes more consistent and realistic
Increasing font size
Adding potassium

Health Sci 1001A (9 decks)

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