health and nutrition lab quiz Flashcards

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1
Q

What is a sugar substitute?

A

food additive that duplicates the effect of sugar in taste, but usually has less food energy

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2
Q

Why might someone choose a sugar substitute?

A

-people might think it’s healthier
-cheaper

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3
Q

How is it possible that diet sodas cause weight gain?

A

contains sugar substitutes that cause weight gain

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4
Q

What is a placebo?

A

a substance or treatment which is designed to have no therapeutic value

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5
Q

What is the placebo effect?

A

The placebo effect is when a person’s physical or mental health appears to improve after taking a placebo or ‘dummy’ treatment

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6
Q

Give an example of the placebo effect?

A

After participants take a pill, their blood pressure and pulse rate increases, and their reaction speeds are improved. However, when the same people are given the same pill and told it will help them relax and sleep, they report experiencing relaxation instead.

-it’s a pyschological effect

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7
Q

What does it mean if people have more reactions to aspartame in the placebo group than the aspartame group?

A

-the actual product doesn’t work
-it’s just the psychological effect that makes people think that the product is working, meanwhile it’s all in their head

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8
Q

Why does the sample size(# of participants) matter in scientific experiments?

A

because it will affect people differently based on their lifestyle and dietary differences

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9
Q

If something is natural, does it always mean it is safe?

A

No, because some natural ingredients that are derived from plant components are toxic.
-e.g. stevia (sugar substitute) from plants causes infertility and cancer

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10
Q

What does it mean for a brand to establish a “brand name preference”? How
could a brand name preference influence someone’s health over their lifetime?

A

-achieve brand loyalty for the rest of that consumer’s life
-marketing less healthy products –> persuade kids to prefer unhealthy products over their lifetime, which will lead to long-term health problems

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11
Q

How could social media food advertisements influence adolescence health? Name 2 examples.

A

-persuades kids to prefer unhealthy foods

-e.g. keep seeing McDonalds ads, more likely to consume sweet drinks and unhealthy foods
-e.g. seeing Doritios ads all the time, make you crave chips more often and create a habit of eating chips as a daily snack

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12
Q

Why is it that advertising works so well on children under the age of 12?

A

-minds are still growing, when children see something they want it

-more likely to be persuaded when seeing ads with lots of colour, music and action

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13
Q

Why are adolescents neurobiologically less prepared to think critically about the
media?

A

-the younger the child is, the more vulnerable they are to the marketing strategies

-literacy skills don’t develop until the age of 12

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14
Q

What are possible additives that are in some protein powders? What possible effects could these additives have on health?

A

-caffeine (tremors, migraines, insomnia)
-creatine (weight gain, dehydration, stomach pain, muscle cramping)
-sweeteners (harmful in large amounts)

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15
Q

How can toxins, contaminants, and organic material in some protein powders present health risks to consumers?

A

-kidney + brain damage
-disrupts hormones–> health issues

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16
Q

How can someone change their diets (stop using protein powder) to achieve the same fitness goals? What types of foods should they consume to receive a nutrient dense meal?

A

-take the recommended daily allowance (0.8kg per kg of body weight)

-eat legumes, nuts, soy products to build muscle instead

17
Q

Why is dry-scooping popular? Describe what it is and the implications of doing this.

A

-trending
-take pre-workout powders without water
-very dangerous
-may result in heart palpitations
-lung irritation or infection
-digestive issues

18
Q

What does DRI mean?

A

dietary reference intake
-how much you should consume

19
Q

benefits of vitamin A

A

-plays an important role in vision and reproduction
-needed for formation and maintenance of mucous membrane, skin and bone
-supports the immune system (helps make white blood cells)

20
Q

benefits of vitamin B

A

Are co-enzymes involved in energy
metabolism (carbohydrate, fat, and
protein) and energy production
-Needed for functioning and maintenance of the nervous system and muscle tissue
-Supports growth and tissue repair

21
Q

benefits of vitamin C

A

Needed for formation and
maintenance of collagen,
neurotransmitters and hormone
synthesis
-Acts as an antioxidant; protects cells from damage and thereby may reduce the risk of cardiovascular disease and some cancers

22
Q

benefits of vitamin D

A

Essential for calcium and
phosphorous absorption in the
intestine and bones
-Needed for the delivery and utilization of calcium and phosphorous in teeth/bone formation and nerve/muscle activity
-Supports bone growth
-Plays an important role in fighting infections and controlling blood pressure and insulin production

23
Q

what food sources can you eat to get vitamin A

A

*Liver
* Milk Products (milk, cheese)
* Eggs
* Carrots, sweet potatoes, red pepper
* Papaya, apricot, cantaloupe
* Kale, spinach, turnip and collard
greens
* Butter, margarine

24
Q

what food sources can you eat to get vitamin B

A

*Meat (all kinds), fish, poultry
* Whole grains and fortified grain
products ( breads, cereals and pasta)
* Milk products (milk, yogurt, cheese)
* Legumes (dried beans, peas and
lentils)
* Nuts
* Eggs

25
Q

what food sources can you eat to get vitamin C

A
  • Citrus fruits (oranges, grapefruit)
  • Strawberries
  • Green peppers
  • Broccoli, cauliflower, cabbage
  • Tomato
  • Fortified juices
26
Q

what food sources can you eat to get vitamin D

A
  • Vitamin D-fortified drinks such as
    milk, soy and rice drinks, and orange
    juice
  • Eggs
  • Vitamin D-fortified cereals
  • Vitamin D-fortified yogurt (not all are
    fortified; read labels)
  • Margarine
  • Fatty fish such as salmon, herring,
    sardines, halibut
27
Q

which vitamin is commonly referred to as
retinol; beta-carotene

A

vitamin A

28
Q

which type of vitamin are Thiamin
Riboflavin and Niacin

A

vitamin B

29
Q

which type of vitamin is ascorbic acid?

A

vitamin C

30
Q

benefits of iron

A
  • Component of hemoglobin needed to
    deliver oxygen to the tissues in the
    body
  • Needed for cell growth and
    differentiation
  • Component of muscle protein
    (myoglobin)
31
Q

food sources to get iron

A
  • Red meats (liver, beef, pork)
  • Oysters and clams
  • Legumes (dried beans, peas, lentils)
  • Fortified and whole grain products
    like bread, cereals and pasta
  • Spinach, Swiss chard
  • Tofu
  • Dried fruits (figs, prunes, raisins)
  • Blackstrap molasses
32
Q

benefits of potassium

A
  • Plays an important role in acid-base
    balance
  • Helps regulate osmotic pressure
    within body compartments
  • Needed for functioning and
    maintenance of muscles and nerve
    activity
33
Q

food sources to get potassium

A
  • Squash, potatoes, beets, broccoli
  • Legumes (dried beans, peas and
    lentils)
  • Bananas, apricots
  • Oranges, orange juice
  • Milk products (milk, yogurt, cheese)
  • Nuts
  • Whole grain breads and cereals
  • Wheat germ
34
Q

benefits of magnesium

A
  • Structural component of teeth and
    bone
  • Needed for functioning and
    maintenance of muscles, immune
    system and nerve and enzyme
    activity
  • Plays an important role in energy
    metabolism/production and protein
    synthesis
  • Helps regulate blood sugar levels
35
Q

foods to get magnesium from

A
  • Spinach, broccoli, potatoes
  • Legumes (dried beans, peas, lentils)
  • Whole grain products like bread,
    cereals and pasta
  • Milk, yogurt
  • Fortified soy beverages
  • Seeds (pumpkin, sunflower;
    sesame), nuts
  • Tofu
36
Q

benefits of zinc

A
  • Plays an important role in protein
    and DNA synthesis
  • Needed for functioning and
    maintenance of the immune system
  • Supports wound healing, growth and
    development
  • Structural component of insulin
37
Q

foods to get zinc from

A
  • Meat, fish, poultry
  • Grains and grain products ( breads,
    cereals and pasta)
  • Milk products (milk, yogurt, cheese)
  • Nuts and seeds