exam review IV Flashcards
1
Q
what are functional foods
A
Foods or dietary components that may provide a health benefit beyond basic nutrition and may play a role in reducing or minimizing the risk of certain diseases and other health conditions
2
Q
Three general categories of functional foods
A
- conventional foods containing natural bioactive food compounts
- eg probiotic in yoghurt
- modified foods containing bioactive food compounds through enrichment or fortification
- eg omega 3 enriched eggs
- food ingredients that are synthesised which provide prebiotic benefits
3
Q
phytochemicals
A
- biologically active substances found in plants in small amounts
- the plant needs this for its functions
- Each phytochemical has different benefits to the body
- Absorption differs: some require a carrier, some that aren’t absorbed in the small intestine have been shown to undergo microbial degredation by colonic microflora
4
Q
phytochemicals : phenolics
A
- only in plants and certain fungal species
- Further classified into further sub-groups
- phenolic acids: eg gallic acid in strawberry
- flavonoids: eg luteolin in celery
- stilbenes: eg resveratrol in grapes
- lignans: eg seeds
- others
5
Q
phytochemicals: carotenoids
A
- naturally occurring pigments synthesised by plants, algae and photosynthetic bacteria
- yellow, orange and red colours of many fruit and vege
- high amounts for skin, testes and retina
6
Q
Prebiotics
A
- “nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, thus improving host health.”
- occur naturally in many foods and also available in supplement form
- eg asparagus, artichoke
- improve intestinal functions and gut microbiota composition
- reduction of intestinal infections
7
Q
probiotics
A
- “living microorganisms, which, upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition.”
- various actions including stopping growth of pathogenic bacteria, enhancing mucosal function
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8
Q
antioxidants
A
- body natural defence and repair systems try to control the destruction caused by free radicals
- less effective with age or chronic disease
- antioxidants neutralise free radicals to prevent oxidative stress
- eg vitamin C and A, zinc, manganese
9
Q
therapeutic juices
A
- deliver a complex combination of nutrients and phytochemicals in a concentrated form
- however, bioavailability of some constituents can be enhanced when fibre is removed by juice extractors
- juices should be consumed fresh
-
juice extractors
- non centrifugal juicers are best
- extract higher levels of nutrients and phytochemicals from fruits and vege
-
cautions
- fruit and sweet vege can be high in kilojoules and natural sugars
- organic acids may erode tooth enamel
10
Q
what is the idea of kitchen pharmacy
A
- formed through observation of the effects on the body of common ingredients
- different cultures developed their own observations however some beliefs of food benefits were shared
-
cautions
- always check the safety of natural remedies especially herbal remedies, use for pregnant women, children or those taking medications
11
Q
Teas
A
- referred to as an infusion
- made by steeping plant material
- the flavour and plant consituents transfer into water
- herbal tea: 1 teaspoon dried herb : cup of water
- decoction: boiling/simmering hard plants parts in water for longer time period eg ginger
12
Q
Tea for nervous system support
A
- relieves stress and promotes relaxation
- Water soluble phytochemicals like flavonoids and tannins as well as essential oils and anti-oxidants are present in tea
- can encourage hydration
PLC for the nervous system
passion flower, lavender, chamomile
13
Q
tea for immune system support
A
- elder (berries and flowers)
- treating influenza
- coughs, herpes, immune stimulant
- Thyme
- antimicrobial, antiseptic and antibacterial
- for upper respiratory infections
- yarrow
- common cold
- lemon
- antibacterial and antiviral properties
14
Q
tea/decoction - digestive system support
A
- ginger
- nausea, indigestion, vomiting, dyspepsia
- use 1-2cm pieve of ginger and make decoction
- peppermint
- irritable bowel syndrome and indigestion
- chamomile
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15
Q
tea/decoction - urinary system support
A
- corn silk
- relieve cystitis, urethritis, UTIs, chronic inflam
16
Q
differentiate between bath, wash and soak
A
17
Q
types of therapeutic baths
A
- epsom salt bath
- magnesium sulphate
- these baths relieve muscle sorness, promote circulation and encourage relaxation
- sitz baths
- sit in water up to hips
- alleviate rectal discomfort, genital problems or urinary problems
- steam baths/inhalations
- blocked noses and sinus problems
18
Q
therapeutic washes and soaks
A
- salt water wash
- antibacterial
- sinusitis, conjunctivitis
- vinegar washes
- enhance healing
- treating nail fungus
- foot and hand soaks
- therapeutic agents are added to the water for absorption
- eg ginger for circulation
- lavender for stress
*
19
Q
poultices
A
A topical application of crushed plant material that is made into a pulp or paste.
The material is held in place using cling film, muslin or a bandage.
It can be applied directly to the skin or a thin cloth can be used as an under layer.
uses:
- infections eg grated onion
- pain from inflammation
- injuries or wounds eg arnica flowers
- skin complaints
20
Q
dry skin brushing
A
Traditionally began in Ayurvedic medicine
- stimulate skin and promote circulation
- remove dead skin cells and promote lymphatic flow
21
Q
oils -
A
- can be used topically or internally
- olive oil
- consumed inernally has health benefits
- topically as moisturiser
- coconut oil
- antifungal properties
- moisturiser
*
22
Q
gargles
A
- mouth wash or mouth rinse
- liquid is swished and held in mouth for 30-60 seconds
- used for bad breath, cavities, sore throats, oral thrush
- examples
- salt water gargle
- vinegar and sage gargle
- tumeric mouth wash
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23
Q
syrups
A
- a thick, usually sweet liquid, made by dissolving sugar in water
- for sore throats and coughs
- sweetness helps with giving it to children
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24
Q
food first aid - manuka honey
A
- manuka honey
- antibacterial activity for wounds and GI infections
- produced from manuka bush
- contains high concentrations of MGO an antibacterial compound
- apply either externally for wounds or infections
- eat off spoon to soothe sore throat or settle digestive upset
25
Q
food first aid - prunes
A
for constiption or incomplete bowel movements
- prune juice or whole dried fruit
*
26
Q
food first aid - apple cider vinegar
A
- made by crushing apples and then exposing them to yeast
- frsuit sugars are fermenrted and acetic acid forms
- used for
- sore throats as gargle
- sunburn
- relieve thrush as bath
- swimmers ear
- acne
- digestion
27
Q
food first aid - bi carbonate soda
A
- face mask for acne or aging skin
- with strawberries as paste to whiten teeth
- neutralise smelly feet in foot bath
*
28
Q
food first aid - bone broth
A
- Bone broths are made with bones that have a small amount of meat left on the bones
- for
- digestive upset
- strengthen hair and skin and nails
- improve bone growth and repair
- strengthen immunity
29
Q
food first aid - potassium broths
A
- broth rich in potassium
- used to prevent colds and flus, strengthen immune system and renew bodys ability to fight disease
- alkalises body and helps to detoxify
30
Q
food first aid - chicken soup
A
made with garlic, onions and herbs for immune stimulation
- easily digested when sick
- can improve hydration
