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YR2SEM1 > Food2150 set 1 > Flashcards

Food2150 set 1 Flashcards

1
Q

What is Classical Nutrition?

A

(~1800s-1970s)
- Relationship between food and health
- Prevent nutritional deficiency (Macro &
Micronutrients)

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2
Q

What is optimal nutrition?

A

1940s to 1990s
- Discovery of nutrients that prevent disease
- ‘right’ nutritional component was identified to prevent a disease

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3
Q

What is molecular nutrition?

A

> 1990s
- Incorporates functional foods & nutraceuticals to personalize nutrition based on genetics
- specific molecules maintain wellness, i.e. prevent or prolong onset of a
disease versus control a disease as in optimal
nutrition.
- ~ 75% of our illnesses are diet related - how
do we find and eat the ‘right’ things?
- nutrigenomics: personalized nutrition according to genetic make-up

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4
Q

What was the 1st Agricultural Revolution?

A
  • Neolithic Revolution
  • 11000 - 12000 years ago
  • introduced farming
  • Stock breading, no longer nomadic, stone milling
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5
Q

What was the 2nd Agricultural Revolution?

A
  • British Agricultural Revolution
  • 1600’s to 1800’s
  • basic farming
  • crop rotation, clover to add nitrogen (fertilizer), deep plowing
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6
Q

What was the 3rd Agricultural Revolution?

A
  • Green Revolution
  • 1950-today
  • scientific farming
  • high yielding seeds, chemical fertilizers, factory farms, machinery
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7
Q

What did the Industrial Revolution do for the food industry?

A
  • printing press, automobile, electricity Machinery to preserve & formulate ultra-processed foods from ingredients derived from whole foods
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8
Q

What is the NOVA classification of Food?

A

Group 1 -Unprocessed or minimally processed
Group 2- Processed culinary ingredients
Group 3 –Processed foods
Group 4- Ultra-processed foods (UPFs)

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9
Q

What causes metabolic syndrome?

A

Diets high in UPF

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10
Q

What are side effects of Metabolic syndrome?

A

1) increased blood pressure,
2) high blood sugar,
3) excess body fat around the waist
4) abnormal cholesterol
5) High triglyceride levels

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11
Q

What are Food swamps?

A
  • Places devoid of grocery stores, farmers markets
  • High in fast food, convenience stores, UPF
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12
Q

When did the western diet start?

A
  • post industrial revolution
  • 10 000 years ago, intro of agriculture
  • increase in yield and modified ingredients
  • intro of animal husbandry (increase in fat consumption)
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13
Q

What are elements that are in the body?

A
  • 96% is CHNO
  • 1.5% Ca
  • 1% P
  • trace amounts of K, Na, Cl, S, Mg
  • ultra-trace (0.15%): Mn, Fe, Co, Cu, Z, Se, Mb, I (toxic at upper limits)
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14
Q

What % of the body is made of water?

A
  • 60% adult
  • up to 80% of birth weight
  • daily water intake: 1.5-2.5 L (water obtained from food -40% and beverages -60%)
  • 30% extracellular (blood, lymph, digesta fluids, interstitial fluid)
  • 70% intracellular (muscle, adipose cells)
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15
Q

How is water lost from the body?

A
  • urine (~50%)
  • stool (10%)
  • insensible losses (40%) (sweating)
  • consumed during chemical reactions
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16
Q

What does water do for the body?

A
  • maintains blood volume, osmolarity
  • removes body toxins
  • transports nutrients via circulatory and lymphatic systems
  • essential as reactant
  • solvent to transport nutrients
  • consumed during hydrolytic enzymatic reactions
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17
Q

What is blood osmolality?

A
  • tightly regulated physiological (homeostatic) parameters
  • normal values: 275 to 295 mOsm/kg (mmol/kg)
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18
Q

What is OsM?

A
  • defined by osmoles of solute per liter, an osmole is one mole of dissolved and dissociated substance in water
  • 1 mole of monosaccharide corresponds to 1 OsM, 1 mole of NaCl is 2 OsM as it dissociates into Na+ and Cl–
  • colligative property: does not depend on molecular size or charge, is only affected by the concentration of dissolved solutes.
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19
Q

What are the macronutrients?

A

carbs, lipids, proteins

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20
Q

Describe carbohydrates

A
  • Contain hydrogen (2X) carbon and oxygen (CH2O)
    45–65% daily calorie intake (ATP & NADPH)
  • simple sugars, oligosaccharides, polysaccharides
  • digestible (glycemic: dextrin, starch, glycogen) and non-digestible (non-glycemic: fiber)
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21
Q

What is the glycemic index?

A
  • based on carbs and their types
  • more refined foods: easier to digest, for sugar it is higher than long-chain carbs
  • blood glucose-raising potential of food compared to either white bread or glucose
22
Q

Describe lipids

A
  • 20-35% calorie intake
  • used for energy storage, hormone production, and cell
    membrane integrity and absorption of fat-soluble
    micronutrients
  • Triglycerides
  • Glycerol esterified to 3 fatty acids
  • Saturated (no double bonds) - Monosaturated (1 double bond) (cis and trans isomers)
  • Polyunsaturated (>1 double bond) (cis and trans isomers)
  • fat shuttles as chylomicrons
23
Q

What are chylomicrons?

A
  • small intestine to the liver, and as it transits, the extracellular
    enzyme lipoprotein lipase (LPL) found on the vascular endothelial surfaces, hydrolyzes circulating triglyceride-rich lipoproteins,
    including chylomicrons and very low-density lipoproteins (VLDL)
  • After reuptake by the liver, cholesterol synthesis occurs and shuttles it through the body to tissues using the reverse
    transport pathway as high-density lipoprotein (HDL) coated in ApoA, ApoC, and ApoE.
    HDL transits through circulation, picking up excess cholesterol from tissues while delivering it to those needing
    cholesterol or other lipoproteins
  • endogenous pathway synthesizes VLDL, coated in Ap0B100
    , ApoC and ApoE,
    while circulating fatty acids are cleaved off by LPL, converting VLDL into low-density lipoprotein (LDL).
    VLDL leaves the liver containing 60% triglyceride, 18% phospholipid, 12% cholesterol, and 10% protein
    LDL returns with 10% triglyceride, 22% phospholipid, 45% cholesterol, and 23% protein.
24
Q

Describe proteins

A
  • made from 20 amino acids
  • 10-30% dairy calorie intake
  • -100-1000 of amino acids
    Peptide < 10-30 (protein fragments)
  • no advantages of fast or slow digesting proteins, just whether it has AA
  • essential AA: (H, I, L, K, M, F, T, W, V)
25
Q

Describe health claims

A
  • Any representation in labeling and advertising that
    states, suggests, or implies that a relation exists
    between the consumption of foods or food
    constituents and health”
  • regulated by health canada and the canadian food inspection agency
26
Q

What are some essential vitamins?

A
  • vitamin A, E, K, B-vitamins, Fe, Zn, Cu, I, Mo, Se
27
Q

What are plant sterols?

A
  • Health Canada reviewed the relationship between the ingestion of plant sterols and
    the lowering of cholesterol levels in the blood, and agrees sufficient evidence
    supports this claim
  • Plant sterols help reduce [or help lower] cholesterol
  • high cholestorol is a risk factor for heart disease
28
Q

What must food contain to make health claims?

A
  • contain a minimum 0.65 g of free plant per serving
  • contains 10% of the recommended intake of a vitamin or mineral per serving of stated size;
  • contains 100 mg or less of cholesterol per 100 g of food
  • contains 0.5% or less alcohol
  • contains 480 mg or less of sodium per serving of stated size
  • meets the criterion low in saturated fatty acids
29
Q

What are probiotic microorganisms?

A
  • imited number of claims about probiotics may be made for food without strain-specific evidence generally required in supporting the health effects or benefits
    • Provides live microorganisms that naturally form part of the gut flora
  • Probiotic that contributes to healthy gut flora
30
Q

What must a food contain to be labelled as a probiotic microorganisms?

A
  • contain a minimum level of 1.0 x 10^9 cfu per serving
  • Probiotic contained at the end of its shelf life declared in cfu per serving
31
Q

What should we ask about nutrients?

A
  • What concentration is required and why?
  • Is the compound functionally active?
  • Are the health benefits ubiquitous?
  • Is the compound bioavailable?
  • Do I get enough in my diet?
  • How much is too much?
32
Q

What is the French Paradox?

A
  • eat a LOT of saturated fats, live a more sedentary lifestyle yet have a lower incidence of heart disease
    -They love their wine
  • Resveratrol is produced by plant as an “immune” response to bacterial and fungi
  • Rats showed positive results - anti-cancer, anti-inflammatory, blood-sugar-lowering
  • So we inform everyone that red wine is good for us!
33
Q

What are some different forms of B12?

A

cyanocobalamin (least active: fortified food), adenosylcobalamin (less active: milk, eggs), hydroxocobalamin (less active: meat, injectable), methylcobalamin (active: organ, meat)

34
Q

What is the scale for too little/much of nutrients?

A

LITTLE MUCH
not req - Cd - toxic
disease - Cu - toxic
disease - Cr - toxic
not req - Hg - toxic
disease - Ni - toxic
not req - Pb - toxic
disease - Se - toxic

35
Q

What is the modern rules for eating?

A

1/2 - lots of vegetables and fruits
1/4 - protein foods
1/4 - whole grain foods
water as a drink of choice

  • be mindful of your eating habits
  • cook more often
  • enjoy your food
  • eat meals with others
  • use labels
  • limit highly processed foods
  • marketing can influence your food choices
36
Q

What is the food environment?

A
  • The factors that affect your food choices:
    *whether you are able to access food
    *the types and quality of foods available
    *the health information to be informed
37
Q

What is the eating environment?

A

Influences on eating and drinking:
*distractions
*where you eat
*who you eat with
*what you are doing while you are eating

Eating environments affects:
*what you eat and drink
* the amount you eat and drink
* how much you enjoy eating

38
Q

Why should you cook more often?

A
  • rely less on highly processed foods
  • control the amount of sauces and seasonings
  • make foods that you and your family like and will eat
  • save money by avoiding extra money spent on eating out
  • choose healthy ingredients like: fruits, vegetables, whole grains, protein foods (from plants)
39
Q

What are some healthy cooking methods?

A

-baking
*grilling
*broiling
*roasting
*steaming
*stir-frying and sautéing

40
Q

How can you enjoy your food?

A
  • taste, open to new foods, healthy attitude
  • socializing, shopping, preparing/cooking, growing, getting to know who grows your food, involving others
    positive eating environment:
  • attracting eating area, quality time, explore new foods
41
Q

Why should you read food labels?

A
  • facilitate informed choices about foods & drinks.
  • compare and choose products more easily
  • know what ingredients a food product contains
  • choose products with a little or a lot of the nutrients that are of interest to you
41
Q

What should you check on a nutrition facts table?

A

*Ingredient list: lists ingredients by weight.
*Nutrition claims: All foods with a claim must meet certain criteria but some
foods may not have a claim even though they meet the criteria
*Food allergen labelling: specific food allergens or sensitivities
*Date labelling: provides information on how long unopened food lasts

41
Q

Why should you limit highly processed foods?

A
  • not part of healthy eating pattern
  • add excess sodium, sugars, saturated fats increasing risk of chronic disease
42
Q

Describe sodium in highly processed foods

A
  • A higher sodium intake can lead to higher blood pressure, which may lead to heart disease
  • preserves them for taste
42
Q

Describe sugars in highly processed foods

A
  • Eating and drinking a lot of foods and drinks with added sugars has been linked to an increased risk of:
  • obesity
  • type 2 diabetes
42
Q

Describe processed meats in highly processed foods

A
  • high in sodium and saturated fat: can be linked to colorectal cancer
42
Q

Describe saturated fat in highly processed foods

A
  • Replacing foods that have mostly saturated fat with foods that have healthy fats can help
    lower the risk of heart disease.
43
Q

Describe Group 1 of NOVA

A

Unprocessed or minimally processed
foods
- low processing
(looks like the original whole food)

44
Q

Describe Group 2 of NOVA

A

processed culinary ingredients
- medium processing
(sauces, seasoning)

45
Q

Describe Group 3 of NOVA

A

processed foods
- medium/high processing
(slightly adjusted whole foods)

46
Q

Describe Group 4 of NOVA

A

ultra-processed foods
- high processing
(looks nothing like the whole foods)

YR2SEM1 (10 decks)

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