Chapter 8 Flashcards
1
Q
6 components of food
A
- Carbohydrates: sugars that provide energy (ex. Glucose, fructose, sucrose, lactose, starch)
- Lipids: fats that provide energy (ex. Saturated fat, cholesterol)
- Proteins: important in body’s synthesis of new material and development (composed of amino acids)
- Vitamins: regulate metabolism and functions of body (ex. Converting nutrients to energy)
- Minerals: important for body development and functioning (ex. Calcium, sodium, iron, zinc, potassium)
- Fibre: not a nutrient, but used in process of digestion
2
Q
Current trends in food consumption
A
- Consumption of red meat and whole milk has decreased, and consumption of poultry, rice, skim milk, and veggies increased (good changes)
- Consumption of sugars, soft drinks, cheese, cream, fats, and oils has increased
3
Q
Why do people eat what they eat?
A
- Biopsychosocial factors:
- Inborn processes: newborn babies like sweet tates; brain chemicals bias people to eat fatty foods by activating pleasure centres when they do
- Skills: ability to regulate your eating
- Environment/experience:
- You can learn to like food you might otherwise avoid
- Some foods are more available than others
- Availability of fast food restaurants increased consumption
- People become more attracted to food if they see other people like it
- The larger the portion, the more people eat
- People in impoverished countries have less nutritious diets
4
Q
3 ways nutrition can impact health
A
- Atherosclerosis: cholesterol causes fatty plaques on blood vessels when in presence of low-density lipoproteins (whereas high-density lipoproteins decrease likelihood of plaque)
- Hypertension: losing weight and restricting certain foods can help reduce blood pressure, particularly sodium and caffeine
- Cancer: diets high in saturated fat and low in fibre and fish are associated with development of cancer
5
Q
How is weight evaluated?
A
- Desirability of weight is judged by attractiveness and healthfulness
- Body Mass Index:
- Overweight = 25 or higher
- Obese = 30 or higher
6
Q
Factors that influence weight control
A
- Varies by country/culture (ex. Higher in USA and Mexico, low in Asian countries)
- Varies by province (high in Maritimes)
- Varies by age (childhood obesity rates climbing, rates very high in 50s-60s)
- Varies by ethnic background (higher for FN, lower for Asian and African-Canadians)
7
Q
how do people become overweight?
A
- People tend to gain weight as they get older because they put on weight during pregnancy, holidays, etc. without taking it all off, and the balance accumulates, and they become less active
- Biological factors
- Psychosocial factors
8
Q
how do people become overweight: biological factors
A
- Metabolism
- Heredity
- Set-point theory: each person’s body has a set weight it strives to maintain
- Hypothalamus: monitors hormone levels (ex. Ghrelin – when energy is low/stomach is empty; leptin – stimulates or inhibits eating and metabolism; insulin – regulates blood sugar and fat storage)
9
Q
how do people become overweight: psychosocial factors
A
- Many adults misperceive weight changes (incorrectly thinking they’ve lost weight)
- Negative emotions and stress contribute to weight gain
- Chronic stress can lead to binge eating
- Social networks have impact – people with obese spouse, sibling, or friend more likely to become obese (and vice versa for losing weight)
- Lifestyle: drinking sugary drinks, alcohol, not being physically active, and watching lots of TV contribute to weight gain
- Sensitivity to food-related cues
- Immigrants’ chance of obesity increases when they move to North America
10
Q
3 aspects of the impact of weight has on health
A
- Degree of being overweight
- Fitness
- Distribution of fat
11
Q
treatments to lose weight
A
- Crash fad diets: trendy, quick diets that are ‘guaranteed’ to work (ex. Atkins, Keto)
- Exercise: increases metabolism, helping to burn calories
- Lifestyle Interventions using Behavioural and Cognitive Methods
- Self-help: may include support groups and other behavioural methods, may need to purchase membership (ex. Jenny Craig, Weight Watchers)
- Worksite weight-loss programs: generally use behavioural techniques, need to provide some sort of incentive to increase success (ex. Competition with prize)
- Medically Supervised Approaches
12
Q
treatments to lose weight: lifestyle interventions using behavioural and cognitive methods
A
- Typically group format with weekly meetings, keeping records
- Nutrition and exercise counselling
- Self-monitoring/keeping records
- Stimulus control techniques (ex. Shopping with a list)
- Altering act of eating (ex. Chewing slowly)
- Behavioural contracting (setting up reward system)
- Cognitive methods: motivational interviewing and problem-solving training (teaching strategies to deal with diet difficulties)
13
Q
treatments to lose weight: medically supervised approaches
A
- Recommended for obese people who failed to control weight using other methods
- Medication (ex. Orlistat)
- Protein-sparing modified fast regimen (eating <800 calories per day)
- Bariatric surgery: changing structure of stomach or intestines
- Liposuction: cosmetic surgery sucking adipose tissue from body
14
Q
3 common eating disorders
A
- Anorexia nervosa: involves drastic reduction in food intake and unhealthy loss of weight
- Bulimia nervosa: involves recurrent episodes of binge eating generally followed by purging
- Binge-eating disorder: frequent distressing binge-eating behaviours
15
Q
why do people develop eating disorders?
A
- Genetics and physiology (ex. Abnormal functioning of endocrine glands)
- Cultural factors: high prevalence among white females aiming to look like the “ideal beautiful woman” by Western standards; girls are typically given the message “thin is better”
- Distorted body image leads to compulsive disordered eating
- Personality: people with eating disorders have high levels of perfectionism
