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chapter1 Flashcards

1
Q

ear

A 
estimated average requirement – Amount that meets the
nutrient requirements of 50%
of people in a life
stage/gender group
– Based on functional indicator
of optimal health
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2
Q

rda

A

recommended dietary allowance Amount that meets the needs
of most people in a life
state/gender group

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3
Q

ai

A 
adequate intake,Nutrient intake of healthy people
assumed to be adequate
• Used when an RDA cannot be
established
• Insufficient data to determine an EAR
• Based on observed intakes,
experimental data, etc
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4
Q

ul

A

tolerable upper intake level- Highest daily nutrient intake likely to
pose no risk of adverse health effects to
almost all the general population
• Applies to daily use
• Not a recommended level of intake
– No established benefits of higher level
– Increased risks at higher intakes

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5
Q

what nmol./l of vitamen D will protect against rickets

A

25

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6
Q

wht is theappropriete range of vitamin that will prtect against osteporosis without promosting cancer

A

75

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7
Q

a bmi of 24 compared to 45 will extand your life by how much

A

20 y

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8
Q

what is a healthy diet

A

– Focuses on vegetables and fruit
– Includes a good source of protein (usually meat)
– Low in:
• Salt
• refined carbohydrate (sugar, white flour)
• fat (may include different types of fat)
– Concept of quality
• freshness, unprocessed, homemade
– Concepts of balance, variety, moderation.

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9
Q

what is the goal of a healthy diet

A

Avoid nutritional deficiencies and
excesses along with their consequences
• Decrease risk of infectious and chronic
diseases
• Promote optimal health across the lifespan
and to subsequent generations

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10
Q

who ha s a lower risk of obesity- urban or rural

A

it depends where you live- in developed country its urban, in undeveloped countries its rual- e have equipement and have to drive everywhrere

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11
Q

what are the problematic trend in obesity epidemic

A 
Eating
• Soft drink and juice consumption
• More food available
• Convenience food
• More eating out … more fast food
• Advertising of food
• Larger portions of food
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12
Q

how many cans of pop do teen boys drink a day. girls?

A

3/4 drink 3 cans

girls: 2/3-2cans

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13
Q

who is exposed to more fast food outlets

A 
People living in low
income neighbourhoods
are exposed to 2.7 times
more fast food outlets
than those living in middle
or upper income
neighborhoods
• Grocery stores (61)
moved to periphery
• Fast-food outlets (761)
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14
Q

what are problematic trends in physical activity

A

Habitual use of cars (even for short trips)
• Inadequate public transportation
• Urban designs, e.g., no sidewalks or bike
racks, poorly lit trails, etc.
• TVs → multiple channels, round-theclock,
remote control, big-screen
• Labour saving devices
Decline in school physical education
• Elite sport vs. sport for all
• Over-organization of physical
activities/sport
• Children driven to school
• Lack of adequate outdoor recreational
facilities
• Lack of non-traditional physical activities

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15
Q

why is the problem with food labels

A

difficult to interpret, limited math skills

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16
Q

what does diet mean

A

“food and drink regularly
provided or consumed”.
 It is derived from the Greek “diaita” which
means “manner of living, from diaitasthai to
lead one’s life” (Merriam-Webster Dictiona

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17
Q

what is the basis for DRIs

A

– assessing & planning diets of healthy
people
– federal nutrition & food programs

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18
Q

originaly what was the goal of “DRIs”

A

To protect against nutrient deficiencies -
not provide for optimal health (changes thru lifespan)
 Provide goals for good nutrition
 For maintenance, not restoration of health

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19
Q

what are RNIs

A

Recommended Nutrient Intakes

RNIs) in Canada (1990

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20
Q

what were the uses of the old RNIS and RDAs

A 
• Good for planning diets for population
groups (e.g., schoolchildren, military
personnel, etc...)
• Do not give minimum or optimal intakes
 safe and adequate intakes with a generous
margin of safety
• Assume nutrients come from foods, NOT
supplements
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21
Q

what is the purpose of DRIs

A 
To maintain nutritional adequacy
• To promote health
• To reduce risk of chronic disease
• To provide a measure for evaluating inadequacy
and/or excess
• To assess intakes as distributions
– Across population groups
– For individuals
• To plan diets
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22
Q

What are characteristics of

the DRIs?

A 
Apply to healthy individuals
• Refer to average daily nutrient
intakes
• Values set for several life stage
and gender groups
• May vary substantially from day to
day without ill effect in most case
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23
Q

who established DRIs

A 
Food and Nutrition Board, Institute of
Medicine, National Academy of Sciences
• Panels of experts; chosen by the National
Academy; independently selected
• Funded by DHHS, USDA, Health Canada,
private industry
• Serially published: 1997 – 2006 (Summary
Book), and ongoing (revisions)
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24
Q

what is the AMDR

A

Acceptable Macronutrient Distribution Range:

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25
Q

what is a requirement

A

the lowest
continuing intake that will
maintain a defined level of
nutriture (indicator of adequacy)

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26
Q

what is the EAR

A

Nutrient intake to meet the requirement of
half the healthy people of an age & gender
• The MEDIAN (Think bell curve)

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27
Q

WHAT IS THE rda

A

Nutrient intake to meet the requirement for nearly
all (97-98%) healthy people of an age & gender
• Derived from an EAR
• EAR + 2 standard deviations

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28
Q

what is 2 standard deviation

A

98%,

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29
Q

what types of studies were considered in setting the DRIs

A

Intervention Studies (e.g., doubly labeled water,
dose-response feeding trials)
• Epidemiological Data (e.g., associations
between intake and risk of chronic disease)
• National Survey Data (e.g., median intakes for
setting AIs and AMDRs)
• Special Analysis of existing data (e.g.,
regression analysis of doubly labeled water
data, re-analysis of national survey data)

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30
Q

how are ai determned for babies

A

look at nutrients in breast milk- experiment but not invasive

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31
Q

where are there no ULs

A

amino acids, vit B12

32
Q

which tool is not used for group assessment

A 
RDA, RDA: intake levels that exceed
requirements of 97–98 % of all individuals
when requirements in the group have a
normal distribution
• Thus, RDA is not a cut-point for assessing
nutrient intakes of groups - serious
overestimation of the proportion of the
group at risk of inadequacy would result 
RDAs can be used in planning
for groups or individuals – but
not in assessing adequacy of
intake.
33
Q

What is the different btw macro and micro nutrients

A

“Unlike vitamins and minerals, which perform
functions to meet the body’s needs, most of
(these) macronutrients supply energy for daily
activity”
“Fats, carbohydrates, and protein can substitute
for one another to some extent to meet the
body’s energy needs”
“…eating excessive amounts of some the
macronutrients can lead to health problems,
including obesity, heart disease, and diabetes

34
Q

what is AMDR

A 
Acceptable Macronutrient
Distribution Range
• Range of intakes for an energy-yielding
macronutrient that is associated with
reduced chronic disease while providing
adequate intakes of essential nutrients
– 45-65% kcal from CHO
– 20-35% kcal from fat
– 10-35% kcal from protein
35
Q

the minimum number example -% what do the numbers mean

A
  • RDA-10%
    35%- The amont if you ate the lower levels of the other one- CHO, Fat

-

36
Q

EER

A

• EER = Estimated Energy Requirement
– Dietary energy that is predicted to maintain
energy balance in a healthy adult of a defined
age, gender, weight, height and level of
physical activity (sedentary, low activity, active,
very active) consistent with good health
(therefore, no EER for overweight/obese)

37
Q

what is the appropriate mesurememnt for energy

A

AIs, RDAs or ULs not appropriate (weight
gain)
EER IS GOOD

38
Q

what amonut of physical activity is associated with preventing CHD

A

– 1 hour of moderately intense activity per day
• defined as “brisk walking”
• more intense exercise, such as running or cycling,
requires shorter duration and less frequency
– Recommendation is double the half-hour goal set
by the Surgeon General in 1996

39
Q

what is energy

A

the capacity to do work

40
Q

wht is gross energy

A

Gross Nrg: total available nrg (chem nrg) in food

41
Q

what is net energy

A

nrg available to the animal after metabolic

processes of digestion, absorption, excretion

42
Q

how much energy is lost as heat

A

50-60%the nrg available to the animal after metabolic

processes of digestion, absorption, excretion

43
Q

what is a calorie

A

(small calorie):
• amt of nrg (heat) req to raise the temp of 1 g or L
of H2O by 1 °C (14.5-15.5 °C)
• 1000 calories = 1 Calorie (1 Kilocalorie, 1 Kcal)

44
Q

what is a joule

A

amount of nrg expended when 1 kg is moved a
dist of 1 m by a force of 1 newton (SI)
• 1 Kilocalorie (Kcal) = 4.184 Kilojoules (KJ)!!!!

45
Q

what is GE

A

Gross Energy (GE)
• heat of combustion
• amount of heat released when a substance is [O] completely (as in a
bomb calorimeter [BC])
– depends on: 1. proportion of CHO, ptn, fat in food
2. composition of individual CHO, ptn, fat
(varies directly with C and H content, varies indirectly with O2 content)
• From Proximate Analysis (BC) GE values are:
Kcal/g KJ/g
• Ether Extract (fat) 9.40 39.3
• Crude Protein 5.65 23.6
• NF Extract (CHO) 4.15 17.4

46
Q

WHY ARE THE GE NUMBERS 9(fat), 4(pro), 4((CHO)

A

we cant digest all the food we eat - some is lost as feces

47
Q

why is protein so well absorbed

A

because the nitrogen is lost in the urine as urea

48
Q

WHAT IS • Digestible Energy (DE)

A

– DE in monogastrics = GE - fecal energy (BC)

49
Q

what is Metabolizable Energy (ME)

A

– nrg that is useful to the animal
– ME = GE - fecal E - urinary E
– healthy animal, urinary losses mainly urea
– fat & CHO do not contribute sign. to urinary
compounds
– when AAs are [O] for nrg, amino groups removed
– urea is formed (NH2
-CO-NH2
)
– 1 g ptn used for nrg → 1.25 Kcal urea excreted

50
Q

what is Basal metabolism

A

nrg expended to sustain life (cost of living) – ie,heart beat, breathing, brain, nervous fn, involuntary muscle activity, organ fn, cell turnover, body temp

51
Q

how can we mesure BMR

A
  1. Direct Calorimetry (Figure 15.6)
    Principle: - measures directly the heat loss from an animal to its environment
    Application: - measures a summation of heat load of an animal on its environment
    Technique: - animal is placed in insulated chamber - H2O flows through coils in room wall - heat loss measured from temp diff & rate H2O flow - heat loss by vapourization (lung, skin) by measuring change in moisture content in air - quite complex and requires very elaborate and expensive equipment - limited use ,
  2. Indirect Calorimetry (two kinds, closed and open) (Respiratory Calorimetry)
    Principle: – gives an indirect measurement of the heat production of an animal by measuring directly O2 consumption and CO2 expelled 1 L of O2 consumed (STP) 6 4.8 Kcal expended
    Application: - measures the biological response of an animal with respect to fuel being [O] under certain conditions eg, during basal metabolic “conditions” during change in dietary sources of nrg (CHO, fat, ptn) during various conditions of “stress” (intensive exercise, burns etc)
    Technique: relatively simple
52
Q

what is closed circuit

A

Closed Circuit
- subject breathes into and out of a spirometer which is filled initially with 100% oxygen - the CO2 in the expired air is chemically removed by passing the expired air through soda lime prior to entering the spirometer - as the subject continues to breathe from the spirometer, the gas volume of the spirometer decreases. - this decrease in volume represents the volume of oxygen consumed during the breathing period, and can be interpreted directly - in essence, the subject continues to rebreathe the same air (a closed circuit), and the volume of oxygen in the spirometer decreases continuously in proportion to the subject’s oxygen consumption. - allows quick determination of oxygen consumption but does not provide for an estimate of CO2 production

53
Q

what is open circuit

A

Open Circuit
- subject breathes from the normal room air and his/her expired air is either collected in some form of closed container (i.e., Douglas bag, gasometer, meteorological balloon, etc.) from which the volume is later obtained, or is passed directly through (i.e., mask or hood fixed over nose & mouth) a gasometer - in either case, it is necessary to obtain the volume of expired air and an analysis of the percentage oxygen and carbon dioxide production simply by taking the differences between their inspired and expired volumes (i.e., vol O2 inspired - vol CO2 consumed) - more complicated then closed circuit method and involves considerably more calculations but it is generally regarded as being more precise and less prone to serious error, especially during moderate to severe exercise - due to its greater accuracy and general acceptance, the open circuit method is used most extensively in present day research

54
Q

what could affect the ventilated hood system

A

CO2 concentration in the room, the personis nervous and breathing faster- look for numbers of steady state(not beginning or end)

55
Q

what is indirect calorimetry

A

Theoretical Basis: - during biological [O] in the body of nrg-yielding nutrients, the ratio of nrg produced / L O2 consumed (thermal equivalent) is more or less constant ie, = 4.8 Kcal or 20 KJ/L - however, in order to express the oxygen consumed in heat equivalents (i.e., Kcal or KJ, it is necessary to know what type of food is being metabolized - the reasons for this deals with the energy equivalents of the particular food being metabolized (place food in bomb calorimeter and measure heat energy equivalents per 1 litre of oxygen, CHO=5.05kcal, protein=4.46kcal, fat=4.74kcal) - it would be rare if a person would be using fat, protein or CHO exclusively (fasting subject more fat; during exercise subject would be likely on a mixed diet); therefore, through measuring not only the oxygen consumed but also the CO2 produced permits us to know the mixture of foods being metabolized and hence to properly assign the correct caloric value to each litre of oxygen consumed

56
Q

what are the condition for measuring BMR

A

a. completely relaxed b. reclining in a comfortable position c. awake d. in a thermal neutral environment (20-27°C) e. in a postabsorptive state f. no heavy physical activity within 12h

57
Q

factors that affect basal metabolic rate

A

body size and composition (FAT ppl decrease) 2. age ( 3. environmental temperature (colder and hotter you will burn more to stay normal) 4. hormonal status (eg, thyroid (increases)hormone) 5. stress (eg, epinephrine) 6. illness or injury 7. sleep versus awake 8. previous nutritional history

58
Q

what is the RQ

A

The Respiratory Quotient (RQ)
- ratio of CO2 produced : O2 consumed - can be calculated using either the volumes or mols of O2 and CO2 - tell us what your body is using as a fuel source

59
Q

resting metabolic rate is higher or lower than basal metabolic rate

A

resting

60
Q

the higher your BMR is

A

the more calories you’ll burn

61
Q

hypometabolic

A

reduced metabolic rate

62
Q

can you lower your metabolic rate

A

yes with yoyo dieting

63
Q

close to 1 RQ

A

carbs- fed state- uses less o2 to break all the bonds

64
Q

close to 0.7 RQ

A

faty acid- fasting state- no more glucose to use and using fat stores- uses more o2 to comsume

65
Q

ehat is the use of biological oxidation data

A

Determine, from O2 consumption, EE of an animal (ie,Metabolizable Energy Expenditure) 2. If RQ is close to 0.7, can predict FAs are main fuel being [O] - never be quite as low as 0.7; “obligate glu users” 3. If RQ is close to 1.0, can predict glu (hence CHO) is the main physiological fuel being [O] 4. If RQ is between 0.7 - 1.0, you cannot predict, with this data alone, the “mix” of fuel being [O]

66
Q

what has the most relationship to BMR

A

body weight

67
Q

what are the ways of calculation BMR

A

ONE WAY: BMR (Kcal/24h) = 70 (body wt)0.75 BMR (KJ/24h) = 300 (body wt)0.75
- is a fn of metabolic body size = body weight (kg) - is related to surface area (avg 1000Kcal / 24h / m2) - is a fn of the lean body mass (fat-free) - includes assumptns: body comp, age, body shape etc - applies to all species (from mouse to elephant)
ANOTHER WAY: Harris-Benedict predictive equations (e.g., indirect calorimetry) based on sex, weight, height and age (Examples found on in Chapter 15)

68
Q

how can physical activity be mesured

A

can be measured by direct and indirect calorimetry
- nrg expended for physical activity depends on: 1. intensity of the activity 2. duration of the activity 3. body weight of subject (the more the more you spend)
- the most variable component of EE among individuals (eg, humans)
eg, 70 kg young adult male
Type of Activity kcal/min kJ/min Resting metabolism 1.2 5.0 Light activity 3.2 13.4 Moderate activity 5.6 23.4

69
Q

what are the heat increment of feeding

A

averages 6-10% of ME intake

- depends on food: - ptn 20% - fat 2% - CHO 7%

70
Q

what are the three approaches of energy neeeds

A

3 approaches:
1. FACTUAL: find intake that maintains bwt at desirable level 2. FACTORIAL: add up needs (part of which could be measured) 3. MEASURED: Doubly Labeled Water (DLW) – Used for DRI

71
Q

what is the factorial approach

A

Factorial approach (examples)
EE: RDA,WHO
Sedentary: BMR + 25% BMR + TEF 1.3 BMR Light Activ: BMR + 50% BMR + TEF 1.5 BMR Moderate Act: BMR + 75% BMR + TEF (thermal effect of feeding) 1.7 BMR Heavy Act: BMR + 100% BMR + TEF 2.1 BMR
- BMR could be measured or calculated from predictive equations

72
Q

for men bmr is calculated how

A

weight times 24

73
Q

for women how to alculate BMR

A

BMR = 0.9 x 60 x 24 = 1300 kcal Activity cost = 50% x 1300 = 650 kcal TEF = 10% x (1300 + 650) = 195 kcal TOTAL = 2150 kcal/60 kg = 36 kcal/kg- a way to calculate energy expenditure

74
Q
  1. Direct Calorimetry (Figure 15.6)
A

Principle:
- measures directly the heat loss from an animal to its environment
Application:
- measures a summation of heat load of an animal on its environment
Technique:
- animal is placed in insulated chamber
- H2O flows through coils in room wall
- heat loss measured from temp diff & rate H2O flow
- heat loss by vapourization (lung, skin) by measuring change in moisture content in air
- quite complex and requires very elaborate and expensive equipment
- limited use

75
Q

co2 is not recordered

A

closed circuit allows quick determination of oxygen consumption but does not
provide for an estimate of CO2 production

76
Q

ventilated hood sysstem

A

open circuit (indirect calorimetry)
due to its greater accuracy and general acceptance, the open circuit method
is used most extensively in present day research

77
Q

indirect calorimetry

A

therefore, through measuring not only the
oxygen consumed but also the CO2 produced permits us to know
the mixture of foods being metabolized and hence to properly assign
the correct caloric value to each litre of oxygen consumed

nutrition 321 (20 decks)

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