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3rd Year Winter > H2002 Midterm 2 > Flashcards

H2002 Midterm 2 Flashcards

1
Q

Major Minerals

A

Calcium, chloride, magneisum, phosphorus, potassium, sodium, sulfur
(present in amounts greater than 5g)

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2
Q

Minor Minerals (trace minerals)

A

Iron, zinc, copper, iodine, chromium, manganese, molybdenum, selenium

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3
Q

Peak bone mass for males vs. females

A

male = 1500
female = 1250

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4
Q

High correlation risk factors of osteoperosis

A
  • advanced age
    -alcoholism
    -chronic steroid use
    -female gender
    -rheumatoid arthritis
    -thiness/weightloss
    -white race
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5
Q

Moderate correlation risk factors of osteoperosis

A

-chronic thyroid hormone use
-cigarette smoking
-diabetes
-early menopause
-excessive antacid use
-family history
-low calcium diet
-sedentary lifestyle
-vitamin D deficiency

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6
Q

Important but not yet proven risks

A

-alcohol taken in moderation
-caffeine intake
-high fibre diet
-high blood homocysteine
-high protein diet
-lactose intolerance

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7
Q

Protective factors

A

-black race
-estrogen/long term use
-haveing given birth
-high body weight
-high calcium
-regular physical activity
-adequate vitamin K intake
-low sodium diet

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8
Q

> /= 50% calcium absorption

A

Cauliflower
watercress
chinese cabbage
head cabbage
brussel sprouts
rutabaga
kolhrabi
kale
mustard greens
bok choy
broccoli
turnip greens

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9
Q

Approx 30% calcium absorption

A

milk
yogurt
cheese
cal fortified soy milk
cal set tofu
cal fortified juices/drinks

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10
Q

Approx 20% absorbed

A

almonds
sesame seeds
beans

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11
Q

less than or equal to 5% absorbed

A

spinach
rhubard
swiss chard

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12
Q

Recommended dietary intake of calcium

A

19-50yrs: 1000mg/day
51+ = 1200mg/day
9-18 = 1300 mg/day

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13
Q

Mean calcium intake

A

men = 1100mg/day
women = 870mg/day

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14
Q

Tolerable upper intake level of calcium

A

2500mg/day

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15
Q

Chief functions of calcium

A

-mineralization of bones and teeth
-muscle contraction/relaxation
-nerve functioning
-blood clotting

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16
Q

DRI for Iron

A

men = 8mg/day
women (19-50) = 18mg/day
Pregnant women = 27mg/day
Women 51+ = 8mg/day

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17
Q

Mean intake of iron

A

Men = 17
Women = 12

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18
Q

Tolerable upper intake level of iron

A

adults = 45 mg/day
Children = 40

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19
Q

Chief functions of iron

A

carries oxygen as part of hemoglobin in blood or myoglobin in muscles
required for cellular energy metabolism

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20
Q

Iron absorption is enhanced by:

A

-heme iron; animal sources only
-vitamin C: promotes Fe3+ to Fe2+
-some sugars (fructose)
-orange juice

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21
Q

Vegetarians are advised to eat how many times more than the normal amount of iron

A

1.8 times

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22
Q

Adequate intakes of sodium

A

19-50: 1500mg/day
51-70: 1300
70+ = 1200

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23
Q

UL for sodium

A

2300; average intake exceeds this by a lot

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24
Q

Where is sodium found

A

-75% processed food
-15% natural foods
-10% added

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25
Q

Sodium labelling in Canada

A

“Sodium free” : <5mg
“Low Sodium” <140mg
“Sodium reduced” 25% less than reference food
“No added salt” must state whether potassium salt is added
“Lightly salted” 50% less than reference food

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26
Q

DASH diet

A

Dietary approaches to stop hypertension
-eat more fruits/veg/low fat dairy products
-cut back on saturated fat, cholesterol, trans fat
-eat more whole grains, fish, poultry, nuts
-less red meat
-eat Mg, K, Ca

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27
Q

How much water per day

A

Men = 3.7 L
Women = 2.7L

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28
Q

Iron deficiency

A

Most common nutrient deficiency worldwide

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29
Q

Symptoms of iron deficiency

A

Pallor
Listlessness
Behavioural disturbances
Reduced cognitive performance
Short attention span
Permenant impairment of learning

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30
Q

Artificial sweeteners

A

sweet intense taste but do not impact blood glucose levels and have 0 calories, do not cause tooth decay

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31
Q

Sugar substitutes

A

can be naturally occuring or synthetic, have a sweet taste and do not impact blood glucose levels, they do not cause tooth decay but they may or may not contain calories

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32
Q

Natural sweeteners

A

Contain calories and cause tooth decay but may not impact blood glucose to the same degree as sucrose or glucose

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33
Q

Sugar alcohols (polyols)

A

evoke a low glycemic response, slow absorption by the body and into the bloodstream. “laxative effect”, do not contribute to dental caries

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34
Q

Water soluble vitamins

A

B vitamins and vitamin C
-directly into blood
-travel freely
-freely circulate in water filled parts of the body
-kidneys detect and remove excess urine
-possible to reach toxicity from supplements
-needed in frequent doses (1-3days)

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35
Q

Fat soluble vitamins

A

A,D,E,K
-First into lymph then blood
-may require protein carriers
-trapped in cells with fat
-less readily excreted/remain in fat storage sites
-likely reach toxic levels when consumed from supplements
-needed in periodic doses (Weeks or months)

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36
Q

All water soluble B vitamins

A

B1=thiamin
B2=riboflavin
B3=niacin
Folate/folic acid
B12=cobalamin
B6=pyridoxine
Biotin
Pantothenic acid

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37
Q

Functions of water soluble vitamins

A

Cofactors in enzymatic reactions; thiamin, riboflavin, niacin, panthothenic acid, biotin=reactions related to E metabolism
Pryidoxine/B6=protein metabolism
Folate/B12 = making RNA and DNA; too much folate masks B12 deficiency
Vitamin C = collagen synthesis, antioxidant

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38
Q

DRI for vitamin C

A

Men = 90
Women = 75
Food labels = 60
UL = 2000

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39
Q

Megadosing

A

taking vitamins in excessive amounts

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40
Q

Linus Pauling

A

orthomolecular
“75% of all cancer can be prevented and cured by vitamin C alone”
RDA=60mg
Pauling suggested 12000-40000

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41
Q

DRI for Vit B12

A

2.4ug/day

42
Q

Deficiency of B12 Causes

A

pernicious anemia, smooth tongue, tingling or numbness, fatigue, memory loss, disorientation, degeneration of nerves progressing to paralysis

43
Q

Functions of fat soluble vitamins

A

-vitamin A
Retinal (night vision, deficiency causes night blindness), as retinoic acid (gene expression in epithelial development)
-Vitamin D
as calcitrol, calcium and phosphate regulation/absorption
-Vitamin E
Antioxidants, using aromatic ring
–Vitamin K
Blood clotting

44
Q

Vitamin A intake

A

Deficient = 0-500ug/day
Normal = 500-3000
Toxic = 3000+

45
Q

Consequences of Vitamin A deficiency

A

effect on cells; decreased cell division/development

Health consequences:
night blindness
keratinization
xerophthalmia
reproductive growth abnormalities
exhaustion
death

46
Q

Consequences on toxic levels of Vitamin A

A

Effect on cells; overstimulated cell division

Health consequences:
skin rashes
hair loss
hemorrhages
bone abnormalities
birth defects
fractures
liver failure
death

47
Q

Beta-carotene

A

Dark green/orange vegetable pigment that the body can change into the active form of vit A, one of the antioxidant nutrients

Low toxicity = 180mg/day
Turn orange after 30 mg/day
Excessive consumption is bad for smokers

48
Q

DRI recommended intake for vit A

A

Men = 900
Women = 700
UL = 3000

49
Q

Free radical damage and antioxidant protection

A

1- chemically reactive oxygen free radical attack fatty acid, DNA, protein or cholesterol which form other free radicals

2 - initiates rapid destructive chain reaction

3 - results in disabling injury to lipids of cell membranes and cellular proteins, damage to DNA or oxidation of cholesterol, these changes may initiate steps to diseases (Cancer)

4 - antioxidants such as vit E stop the chain reaction by changing the nature of the free radical

50
Q

DRI for vit D

A

19-50yrs: 15ug/day
51-70 = 15
70+ = 20

UL = 100

51
Q

Chief function of Vit D

A

mineralization of bones and teeth

52
Q

Deficiency of Vit D

A

rickets: children; seizures, growth redardation, bones don’t mineralize

Osteomalacia = adults; bone mineralization defects

53
Q

Toxicity of Vitamin D

A

Calcification of soft tissue caused by supplementation not by the sun

54
Q

DRI for vit D have been set assuming

A

minimal sun exposure for all

55
Q

Fortified milk (most common source) only contains

A

100iu per cup

56
Q

Valid reasons for taking supplements

A
  1. Women in childbearing years are recommended folic acid to reduce risk of neural tube defects
  2. Pregnant or lactating women may need iron and folate
  3. Elderly
  4. Strict vegetarians may need B12. D, iron, and Zinc
57
Q

Invalid reasons for taking supplements

A

-fear foods grown in soil lack nutrients
-feel tired and believe supplements provide energy
-help cope with stress
-build muscle
-prevent or cure self diagnosed illness
-hope excess nutrients will produce unnamed mysterious beneficial reactions in your body

58
Q

Vitamins and minerals that are considered drugs are regulated by

A

The food and drugs act and regulations part D
Control if it should be prescribed
Regulate advertising preventing recommendations of high doses

59
Q

Non prescription single and multiple vitamins and minerals are regulated by

A

Natural health products directorate of health canada

60
Q

How many canadians take vitamins

A

57%

61
Q

NHPs

A

natural health products; naturally occuring substances that are used to restore/maintain good health

62
Q

Examples of NHPs

A

-vitamins/minerals
-herbal remedies
-homeopathic medicines
-traditional chinese meds
-probiotics
-amino acids/essential fatty acids

63
Q

NHPs approved by

A

as long as manufacturer can show that the product has been used traditionally for at least 50 years (or submit scientific evidence)

64
Q

Canadian vs. US supplement labelling

A

USA: have a supplement facts panel which include the nutrient %DV
CA: do not provide %DV for each nutrient

65
Q

Highest sources of B6

A

Baked potato
Banana

66
Q

Highest source of folate

A

Beef liver only folate rich meat
Leafy greens

67
Q

Highest sources of Vit C

A

Canteloupe, orange juice, green peppers, broccoli, brussel sprouts

68
Q

BMI calculation formula

A

=weight kg / height m^2

69
Q

BMI Defined as

A

index of persons weight in relation to height associated with degree of health risk

70
Q

Acceptable BMI

A

18.5-24.5

71
Q

Obese BMI

A

30+

72
Q

Overweight BMI

A

25-29.9

73
Q

Underweight BMI

A

<18.5

74
Q

Indicators for an urgent need for weight loss

A

-cardiovascular disease
- type 2 diabetes or impaired glucose tolerance
-sleep apnea; disturbance in breathing in sleep

75
Q

Treatment for an obese person with any 3 of the following

A

-Hypertension
High LDL
Smoking
Low HDL
Sedentary lifestyle
older than 45 (men)/55 (women)
heart disease of an immediate family member before 55/65

76
Q

Calorie values of E nutrients

A

Carbs=4
Fat=9
Protein=4
Alcohol=7

77
Q

Basal metabolism

A

sum total of all involuntary activities that are necessary to sustain life, including circulation/respiration/T maintenance/hormone secretion/nerve activity/new tissue synthesis. Excluding digestion/voluntary activities. Basal metabolism is largest component of avg person’s daily E expenditure, followed by exercise and TEOF

78
Q

Thermic effect of food

A

5-10% of meals E is expended in stepped-up metabolism in the 5+ hours after a meal

79
Q

Factors that effect BMR

A

-age
-height (taller=larger SA and higher BMR)
-growth: children/pregnant women are higher
-body composition; more lean tissue = higher BMR
-fever
-stress hormones
-environmental temp
-starvation and malnutrition lowers BMR
-thyroxine is a key BMR regulator; more thyroxine=higher BMR

80
Q

Estimating daily E needs (3 steps)

A
  1. Calculate basal metabolic caloric need
  2. estimate E expenditure from physical activity
  3. Estimate thermic effect of feeding
81
Q

% body fat

A

Men: 12-20
Women: 20-30

82
Q

SAT/VAT

A

Subcutaneous adipose tissue

Visceral adipose tissue

83
Q

Upper body fat more common in men and associated with

A

-heart disease
-stroke
-diabetes
-hypertension
-some cancers

84
Q

Healthy waist circumferance

A

Men = 102cm
Women = 88cm

85
Q

Advantages of physical activity

A

30-60 min (daily)

Increase metabolism
Improve body composition
Reduce appetite after exercising
Stress reduction

86
Q

Hunger is a (what) triggered by;

A

physiological response triggered by chemical messengers in brain

87
Q

Appetite is unlike hunger because it is a

A

learned response; psychological desire to eat from sight/smell/taste/thought

88
Q

End point of feeding

A

Satiety/satiation

89
Q

Physiological influences (hunger and appetite)

A

Empty stomach
Gastric contractions
Absence of nutrients in small intestine
Hormones
Endorphins

90
Q

Sensory influences (Seek food and start meal)

A

Thought/sight/smell/sound/taste heighten appetite

91
Q

Cognitive influences (keep eating)

A

presence of others
perception of hunger and awareness of fullness
foods with special meaning
time of day
abundance of available food

92
Q

Postingestive influences (satiation/end of meal)

A

After food enters digestive tract
Nutrients in small intestine elicit nervous/hormonal signals informing brain of fed state

93
Q

Postabsorptive influences

A

After nutrients enter blood
Nutrients in blood signal brain via nerves/hormones about availability, use and storage
As nutrients dwindle, so does satiety
Hunger develops

94
Q

3 main selected theories of metabolic causes of obesity

A
  1. Fat cell number theory
  2. Set point theory
  3. Thermogenesis 1 (brown fat adipose tissue control bodies heat production)
95
Q

Other theories of causes of obesity

A

Enzyme theory
Thermogenesis 11; adaptive
Thermogenesis 111: diet induced

96
Q

10 Principles of intuitive eating

A

Reject diet mentality
Honour your hunger
Make peace with food
Challenge food police
Respect fullness
Discover satisfaction factor
Honour feelings without food
Respect your body
Exercise
Honour your health

97
Q

Caloric restriction/intermittent fasting stages

A

1-livers glycogen soon depleted (4-6hrs)
2-protein broken down for glucose
3-fat and some amino acids are converted to ketone bodies (upsets acid/base balance and loss of lean tissue)

98
Q

FITT principle plus FR

A

Frequency = 3-5X per week
Intensity = 55-90% of age predicted max heart rate
Time= 20/60mins
Type
F=flexibility 2x week
R=resistance/strength training 2-3x week

99
Q

What does it mean to hit a wall

A

Exhausted glycogen stores (muscle and liver) and increased fatty acid use
Fatty acid use is much less efficient, needs increased O2
E substrates slowly produced and we slow down

100
Q

High intensity/low duration

A

Low fat/high CHO use and vise versa

101
Q

When to drink/how much to drink

A

2 hrs before: 2-3 cups
15 mins before: 1-2 cups
Every 15 mins: 1-1.5cup
After activity: 2 cups

3rd Year Winter (8 decks)

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